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!
Ingredients
1cupdry brown rice/wild rice blend*, rinsed well
2cupswater
2tablespoonsplus 1 teaspoon extra-virgin olive oil, plus more for drizzling
1sweet potato, peeled and cut into small cubes
2shallots, cut into 1-inch chunks
1tablespoon apple cider vinegar
1garlic clove, grated, grated
1tablespoonfresh thyme leaves
½teaspoonsea salt, plus more for sprinkling
1cupshaved Brussels sprouts
Heaping ½ cup dried cranberries
½cupchopped pecans
⅓cupchopped fresh parsley, plus more leaves for garnish
Freshly ground black pepper
Instructions
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.