Irresistible Wild Rice Pilaf with Brussels Sprouts & More

Wild Rice Pilaf with Brussels Sprouts, Apple, Pecans, and Cranberries is not just a dish; it’s an experience that dances on your taste buds. Imagine the nutty aroma of wild rice mingling with the earthy scent of roasted Brussels sprouts, complemented by the sweet crunch of apples and pecans, all uplifted by a burst of tart cranberries. This medley creates a warm and inviting dish perfect for cozy dinners or festive gatherings.

Every time I prepare this Wild Rice Pilaf, it reminds me of my family’s Thanksgiving feasts. It was the one dish that always made it to the table, competing fiercely with Aunt Mabel’s famous sweet potato casserole. The colors and textures of this dish sing harmony, making you feel like a culinary maestro. Trust me; every bite promises a delightful explosion of flavors that will leave you craving more.

Ingredients for Wild Rice Pilaf (Brussels sprouts, apple, pecans, cranberries)

Here’s what you’ll need to make this delicious dish:

• Wild Rice: Opt for a blend of wild rice for texture and flavor. It adds a nutty base that elevates the entire dish.
• Brussels Sprouts: Fresh Brussels sprouts give a delightful crunch when roasted. Choose bright green sprouts without blemishes.
• Apple: A tart apple like Granny Smith brings sweetness and acidity to balance the dish perfectly.
• Pecans: Toasted pecans add richness and crunch. Look for fresh nuts for maximum flavor.
• Dried Cranberries: These little gems add bursts of sweetness and color. Make sure they’re plump and juicy!
• Onion: Chopped onion adds aromatic depth to your pilaf. A yellow onion works best in this recipe.
• Vegetable Broth: Use low-sodium vegetable broth for cooking the rice to infuse additional flavor without overpowering the other ingredients.
• Olive Oil: A drizzle of olive oil helps roast the Brussels sprouts beautifully while adding healthy fats.

How to Make Wild Rice Pilaf (Brussels sprouts, apple, pecans, cranberries)

Korean rice balls.

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Ingredients

Begin by rinsing your wild rice under cold water to remove excess starch. This helps achieve that fluffy texture we all crave when digging into a pilaf!

Step 2: Roast Those Brussels Sprouts

Preheat your oven to 400°F (200°C). Slice your Brussels sprouts in half and toss them in olive oil with salt and pepper before spreading them on a baking sheet. Roast for about 20-25 minutes until they become golden brown and crispy.

Step 3: Cook the Rice

In a medium saucepan over medium heat, combine your rinsed wild rice with vegetable broth according to package instructions—generally about two cups of broth per cup of rice. Bring it to a boil, reduce heat to low, cover with a lid, and let simmer until tender—usually around 45 minutes.

Step 4: Sauté Onions and Apples

In another pan over medium heat, add some olive oil and sauté chopped onions until translucent (about five minutes). Then add diced apples and cook until slightly softened—around five more minutes will do!

Step 5: Combine All Ingredients

Once everything is nicely cooked—fluffy rice, roasted Brussels sprouts, sautéed onions with apples—combine them gently in one big bowl. Add toasted pecans and dried cranberries at this point too! Toss everything together lovingly so each ingredient gets its moment in the spotlight.

Step 6: Serve It Up!

Transfer your Wild Rice Pilaf into serving bowls or onto plates like an artist showcasing their masterpiece! Garnish with additional pecans or cranberries if you’re feeling fancy—and enjoy!

This Wild Rice Pilaf is sure to become your new favorite side dish or even a standalone meal! Pair it with roasted chicken or serve it as part of your holiday spread—it’s versatile enough to shine any time you need something deliciously warming!

Perfecting the Cooking Process

To achieve perfect results with your Wild Rice Pilaf, begin by cooking the wild rice according to package instructions. While that simmers happily away, sauté Brussels sprouts until golden, then toss in diced apple and cranberries for that sweet-tart combo. Finish with toasted pecans for crunch.

Add Your Touch

Feel free to customize your Wild Rice Pilaf! Swap out Brussels sprouts for kale or spinach if you want a different green. creamy spinach spaghetti You can also use walnuts instead of pecans and experiment with spices like cinnamon or nutmeg for an autumnal flair.

Storing & Reheating

Store any leftover Wild Rice Pilaf in an airtight container in the fridge for up to four days. To reheat, simply warm it in a skillet over medium heat or pop it into the microwave until heated through—easy peasy!

Sometimes I whip up this Wild Rice Pilaf when friends come over for dinner; their faces light up when they taste it! It’s become my go-to comfort food that sparks laughter and delightful conversations around the table.

FAQs :

What ingredients do I need for Wild Rice Pilaf with Brussels Sprouts, Apple, Pecans, and Cranberries?

To make a delicious Wild Rice Pilaf with Brussels sprouts, apple, pecans, and cranberries, you will need raw wild rice, fresh Brussels sprouts, diced apples (preferably Granny Smith), chopped pecans, dried cranberries, vegetable broth, onion, garlic, olive oil, salt, and pepper. These ingredients create a delightful balance of flavors and textures. You can also add herbs like thyme or rosemary for extra depth. This dish is perfect for fall or winter gatherings and pairs well with various entrees.

How long does it take to prepare Wild Rice Pilaf?

Preparing Wild Rice Pilaf takes about 45 minutes from start to finish. The wild rice itself typically requires around 30-40 minutes to cook properly. While the rice cooks, you can sauté the Brussels sprouts and onions in olive oil until they are tender and golden brown. After mixing in the apples and cranberries, allow everything to meld together for another few minutes. This dish is both quick and straightforward to prepare while offering an impressive presentation.

Can I make Wild Rice Pilaf ahead of time?

Yes, you can easily prepare Wild Rice Pilaf in advance. Cook the dish completely and then store it in an airtight container in the refrigerator for up to three days. When you’re ready to serve it, simply reheat it on the stove over low heat or in the microwave until warmed through. If you want to keep the texture of the Brussels sprouts intact, consider reheating them separately before combining them back into the pilaf.

Is Wild Rice Pilaf suitable for vegetarians or vegans?

Absolutely! Wild Rice Pilaf with Brussels sprouts, apple, pecans, and cranberries is entirely vegetarian and can be made vegan by ensuring that your vegetable broth is plant-based. This dish is not only nutritious but also packed with flavor from wholesome ingredients. It serves as a great side dish or a hearty main course for anyone following a vegetarian or vegan lifestyle.

Conclusion for Wild Rice Pilaf (Brussels sprouts, apple, pecans, cranberries) :

In summary, Wild Rice Pilaf featuring Brussels sprouts, apple, pecans, and cranberries offers a flavorful blend of textures that appeals to everyone at your table. With its easy preparation process and versatile ingredients, this dish shines during any occasion—be it a holiday feast or a simple weeknight dinner. apple cheesecake quesadillas Its vibrant colors and rich flavors will surely impress guests while providing essential nutrients. Enjoy this delightful recipe as part of your culinary repertoire!

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Wild Rice Pilaf with Brussels Sprouts, Apple, Pecans, and Cranberries

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• Author: Emilline Labrita
• Total Time: 1 hour 15 minutes
• Yield: Serves 4

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Description

Wild Rice Pilaf with Brussels Sprouts, Apple, Pecans, and Cranberries is a vibrant dish that combines nutty wild rice with the sweetness of apples and cranberries, complemented by the earthy flavor of roasted Brussels sprouts and the crunch of pecans. This colorful medley is not only a feast for the eyes but also delivers a warm and comforting taste experience, making it perfect for cozy dinners or festive gatherings.

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Ingredients

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• 1 cup wild rice
• 2 cups low-sodium vegetable broth
• 2 cups Brussels sprouts, halved
• 1 tart apple (like Granny Smith), diced
• 1/2 cup pecans, toasted
• 1/2 cup dried cranberries
• 1 medium onion, chopped
• 3 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Rinse wild rice under cold water to remove excess starch.
2. Preheat oven to 400°F (200°C). Toss Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden.
3. In a saucepan, combine rinsed wild rice and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for about 45 minutes until tender.
4. In a separate pan, sauté onions in olive oil until translucent. Add diced apples and cook until slightly softened (about 5 minutes).
5. In a large bowl, combine cooked rice, roasted Brussels sprouts, sautéed onions, apples, toasted pecans, and dried cranberries. Toss gently to mix.
6. Serve warm and enjoy!

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Side Dish
• Method: Roasting/Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (195g)
• Calories: 318
• Sugar: 10g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 0mg