Festive Wild Rice Pilaf
As I prepared the Festive Wild Rice Pilaf, my kitchen filled with delightful aromas, hinting at the cozy meal to come. This Festive Wild Rice Pilaf has become a go-to recipe for me during the holiday season, not just for its vibrant flavors but also for its effortless charm. It’s a dish that brings out the best in simple ingredients, making any occasion a bit more special. I love how the colorful sweet potatoes, Brussels sprouts, and cranberries come together, creating a feast not only for the taste buds but for the eyes as well.
Roasting and Cooking
I started by roasting the vegetables, tossing sweet potato cubes and shallots in olive oil, sea salt, and black pepper. The oven’s warmth slowly caramelized them, making their flavors more intense and delicious. While the vegetables roasted, I focused on cooking the wild rice blend. The grains simmered gently, absorbing the water and the hint of olive oil, becoming fluffy and perfectly textured. The combination of these two elements—the roasted veggies and the tender rice—set the stage for a dish that’s both comforting and festive.
Mixing and Flavoring
Once the rice and veggies were ready, I mixed them together in a large bowl, adding a splash of apple cider vinegar, grated garlic, and fresh thyme. The cranberries and pecans went in next, bringing a touch of sweetness and crunch. The final step was folding in the shaved Brussels sprouts and fresh parsley, creating a vibrant medley that was as nutritious as it was delicious. The pilaf was seasoned to perfection, and the whole mixture was garnished with a bit more fresh parsley for a touch of elegance.
Serving and Enjoying
Serving the Festive Wild Rice Pilaf felt like presenting a little piece of holiday cheer on a plate. Each spoonful was a delightful blend of textures and flavors—the tender rice, caramelized vegetables, sweet cranberries, and crunchy pecans. It’s the kind of dish that pairs beautifully with a variety of mains or stands proudly on its own. I always find that leftovers of this pilaf make for a fantastic next-day lunch, reminding me of the festive flavors long after the celebration has ended.
Table of Contents
Chef’s Notes- Festive Wild Rice Pilaf
- Rice Preparation: Wild rice blends can vary in cooking time. If your rice isn’t tender after 45 minutes, check the package instructions and add a bit more water if needed. Ensure you let it sit covered for the full 10 minutes to allow it to steam and become fluffy.
- Roasting Vegetables: For even roasting, make sure the vegetables are spread out in a single layer on the baking sheet. Crowding them can lead to steaming rather than roasting, which affects texture.
- Mix-ins: If you prefer a bit more tang, increase the apple cider vinegar slightly. Alternatively, a splash of lemon juice or a bit of lemon zest can brighten the flavors.
- Textural Variations: Experiment with adding a handful of toasted breadcrumbs or crispy onions on top for added crunch.
- Serving Suggestions: This pilaf is excellent as a side dish but also works as a base for a grain bowl. Top with roasted chickpeas or grilled tofu for a complete meal.
Festive Wild Rice Pilaf
4
servings25
minutes45
minutes320
kcal10
minutes1
minuteDive into this vibrant Festive Wild Rice Pilaf, a perfect side dish for any holiday or cozy winter meal. Packed with colorful veggies, dried cranberries, and fresh herbs, this dish is not only delicious but also nutritious. Leftovers make for a fantastic next-day lunch. Get ready to impress your guests with this delightful and easy-to-make recipe!
Ingredients
- Rice and Liquid
1 cup dry wild rice blend (rinsed thoroughly)
2 cups water
1 tsp extra-virgin olive oil
- Roasted Vegetables
1 medium sweet potato (peeled and diced into small cubes)
2 medium shallots (cut into 1-inch pieces)
2 tbsp extra-virgin olive oil (for drizzling)
sea salt and freshly ground black pepper (to taste)
- Pilaf Mix-ins
1 tbsp apple cider vinegar
1 garlic clove (finely grated)
1 tbsp fresh thyme leaves
1 cup shaved Brussels sprouts
Heaping ½ cup dried cranberries
½ cup chopped pecans
⅓ cup chopped fresh parsley (plus more for garnish)
- Alternative Ingredients:
Wild Rice Blend: Substitute with brown rice or quinoa for a different texture.
Sweet Potato: Use butternut squash or carrots as an alternative.
Shallots: Replace with red onions or leeks.
Pecans: Swap with walnuts or almonds.
Dried Cranberries: Use raisins or dried cherries.
- Alternative Ingredients:
Wild Rice Blend: Substitute with brown rice or quinoa for a different texture.
Sweet Potato: Use butternut squash or carrots as an alternative.
Shallots: Replace with red onions or leeks.
Pecans: Swap with walnuts or almonds.
Dried Cranberries: Use raisins or dried cherries.
Directions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a medium saucepan, combine the wild rice blend with water and 1 teaspoon of olive oil. Bring to a boil over high heat. Once boiling, cover the pan and reduce the heat to low. Let it simmer for about 45 minutes until the water is fully absorbed. Remove from heat and let it sit covered for an additional 10 minutes before fluffing with a fork.
- While the rice is cooking, place the diced sweet potatoes and shallot pieces on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with sea salt and freshly ground black pepper. Toss to coat evenly and spread out on the baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized around the edges.
- In a large mixing bowl, while the rice is still warm, mix it with the remaining 2 tablespoons of olive oil, apple cider vinegar, grated garlic, fresh thyme leaves, sea salt, and several grinds of black pepper.
- Add the shaved Brussels sprouts, roasted sweet potatoes and shallots, dried cranberries, chopped pecans, and chopped fresh parsley to the bowl with the rice. Toss everything together until well combined.
- Taste and adjust seasoning if necessary. Garnish with additional fresh parsley leaves before serving.
Equipment
- chef’s knife
- cutting board
- baking sheet
- saucepan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 45g
- Protein: 6g
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 450mg
- Fiber: 6g
- Sugar: 10g
- Vitamin A: 120IU
- Vitamin C: 30mg
- Calcium: 6mg
- Iron: 10mg
FAQs- Festive Wild Rice Pilaf
Can I make this pilaf ahead of time?
Yes, you can prepare the pilaf a day in advance. Store it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave, and add a splash of water to moisten if needed.
Can I freeze this dish?
Yes, this pilaf freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
What can I use instead of wild rice blend?
You can substitute wild rice with brown rice, quinoa, or a mix of your favorite grains. Adjust cooking times accordingly based on the type of grain used.
Is there a way to make this dish spicier?
For added heat, consider adding a pinch of red pepper flakes or a small diced chili to the vegetable roasting mix or during the mixing stage of the pilaf.
How can I make this dish nut-free?
Simply omit the pecans and consider adding extra roasted vegetables or a sprinkle of sunflower seeds for added texture without the nuts.
