Wild Rice Pilaf

This wild rice pilaf is flecked with shaved Brussels sprouts, herbs, and roasted vegetables. It's a fresh, festive side dish for the holidays or any meal.

Wild rice pilaf

This wild rice pilaf is a simple combination of some of my favorite fall ingredients. It starts with chewy, nutty wild rice. Then, I add caramelized roasted sweet potatoes and umami shallots. I toss in some shaved Brussels sprouts, which wilt against the heat of the freshly cooked rice and roasted veggies, and I finish it with dried cranberries, toasted pecans, and lots of thyme and parsley.

I love eating this wild rice pilaf for lunch in the fall, the wild rice and roasted sweet potatoes making it hearty enough to be a satisfying meal on its own. But this wild rice pilaf is the perfect holiday side dish too. It’s simple to make (we’re talking 10 ingredients!), and you can make it ahead. If you can squeeze one more recipe onto your holiday table this year, I hope you’ll try it.

Wild rice pilaf recipe ingredients

Wild Rice Pilaf Recipe Ingredients

Here’s what you’ll need to make this wild rice pilaf recipe:

  • Wild rice, of course! If you like, you can make this dish with 100% wild rice, using the cooking instructions in this wild rice recipe. It also works well with a long grain brown rice and wild rice blend, such as Lundberg’s Wild Blend Rice. Find cooking instructions in the recipe below.
  • Sweet potatoes – You’ll roast them until they’re caramelized and tender.
  • Shallots – You’ll roast them too! As they cook, they take on a delicious silky texture and sweet, umami flavor.
  • Brussels sprouts – Left raw, they offer a fresh contrast to the roasted vegetables.
  • Garlic – For sharp, savory depth of flavor.
  • Dried cranberries – Their sweet-tart flavor brightens this wild rice pilaf.
  • Pecans – For crunch.
  • Fresh parsley and thyme – They make the pilaf fragrant and aromatic.
  • Extra-virgin olive oil – It marries the flavors of the pilaf together and adds necessary richness.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Roasted sweet potatoes, dried cranberries, shaved Brussels sprouts, herbs, and grains segmented in a mixing bowl

To make the pilaf, toss the freshly cooked rice with the thyme, garlic, a couple tablespoons of olive oil, and salt and pepper. Stir in the roasted sweet potatoes and shallots, Brussels sprouts, cranberries, pecans, and parsley. Season to taste, and enjoy!

Wild Rice Pilaf Recipe Variations

I love this recipe as written, but it’s super flexible, so don’t hesitate to change it up! Swap in your favorite grains or fall veggies, or use the ingredients you have on hand. Here are a few ideas to get you started:

Let me know what variations you try!

Wild rice pilaf in mixing bowl with wooden spoon

Wild Rice Pilaf Serving Suggestions

Serve this wild rice pilaf just after you toss it together, or make it a few days ahead. It keeps well for up to 3 days in the refrigerator, and it’s delicious warm or at room temperature.

I often enjoy it on its own for lunch, but it’s also a gorgeous holiday side dish. It fits right in with classics like these:

If you’re looking for more holiday side dish recipes, check out this post for 50 of our favorites!

Wild rice pilaf recipe

More Favorite Fall Side Dishes

If you love this wild rice pilaf, try one of these fall side dishes next:

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Wild Rice Pilaf

rate this recipe:
5 from 10 votes
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Serves 4 to 6
Flecked with colorful vegetables, dried cranberries, and herbs, this wild rice pilaf is a delicious side dish for the holidays or any fall or winter meal. Leftovers pack up well for lunch the next day!


  • 1 cup dry brown rice/wild rice blend*, rinsed well
  • 2 cups water
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
  • 1 sweet potato, peeled and cut into small cubes
  • 2 shallots, cut into 1-inch chunks
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, grated, grated
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon sea salt, plus more for sprinkling
  • 1 cup shaved Brussels sprouts
  • Heaping ½ cup dried cranberries
  • ½ cup chopped pecans
  • cup chopped fresh parsley, plus more leaves for garnish
  • Freshly ground black pepper


  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • In a medium saucepan, combine the rice, water, and 1 teaspoon of the olive oil. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes, or until the water is absorbed. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork.
  • Place the sweet potatoes and shallots on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until tender and browned around the edges.
  • While the rice is still warm, toss it with the remaining 2 tablespoons olive oil, apple cider vinegar, the garlic, thyme, salt, and several grinds of pepper. Add the Brussels sprouts, roasted sweet potato, shallot, cranberries, pecans, and parsley and toss again to combine.
  • Season to taste, garnish with more parsley, and serve.


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Rate this recipe (after making it)

  1. Erin Dominy

    5 stars
    I made this exactly per the recipe and it was a fabulous addition to our thanksgiving table! It covers so many bases with the roasted sweet potatoes, shredded Brussels, and nutty wild rice.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Erin, I’m so glad you loved the wild rice pilaf!

  2. LeeAnn Dobro

    5 stars
    Had this as one of our sides for Thanksgiving today. Everyone raved about this dish. The mixture of flavors and textures was perfect. I made it the day ahead and then reheated in the oven for about 30 minutes. I really liked doing this. the edges of the rice got a bit crispy adding another wonderful texture. I will definetely be making this again.

  3. Lawrence Trigg

    Without any doubt excellent recipe. It fulfill my mind. Such a lovely task.

    • Phoebe Moore (L&L Recipe Developer)

      Thank you!

  4. demi

    5 stars
    made this for my Xmas dinner – absolutely delicious. A dish that was enthused over by all

    • Jeanine Donofrio

      I’m so glad everyone enjoyed this one too!

  5. Jeanine Donofrio

    Hi Vera you can reheat it in the microwave or in the oven until warmed through.

  6. Julie

    Just double checking, do the brussel sprouts go in raw? Not seeing that they’re part of the roasting? Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Julie, Yep, they go in raw!

  7. Elizabeth

    5 stars
    I made this for dinner at it was wonderful! Love hearty salads like this that will keep well in the fridge. Thanks for the recipe.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Elizabeth, I’m so glad you loved the recipe!

  8. Sabrina from newkitchenlife.com

    wild rice is my go to rice when I allow myself to have it, so this dish is much appreciated, thank you!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.