Wild Rice Pilaf
Ingredients
The base
-
1
cup
dry brown rice/wild rice blend
-
2
cups
water
The vegetables
-
1
tablespoon
apple cider vinegar
-
1
clove
garlic
-
1
tablespoon
fresh thyme leaves
-
1
sweet potato
peeled and cut into small cubes
-
2
shallots
cut into 1-inch chunks
-
1
cup
shaved Brussels sprouts
The mix-ins
-
½
cup
dried cranberries
-
½
cup
chopped pecans
-
⅓
cup
chopped fresh parsley
The seasonings
-
2
tablespoons
extra-virgin olive oil
-
½
teaspoon
sea salt
-
black pepper
to taste
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 olive oil. Bring to a boil, cover, reduce heat, and simmer for 45 minutes.
- Remove the rice from heat and let it sit covered for 10 minutes, then fluff with a fork.
- Place sweet potatoes and shallots on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20 to 25 minutes.
- In a large bowl, toss the warm rice with the remaining olive oil, apple cider vinegar, garlic, thyme, salt, and pepper.
- Add the Brussels sprouts, roasted sweet potatoes, shallots, cranberries, pecans, and parsley to the rice and toss to combine.
- Season to taste, garnish with more parsley, and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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