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Nutty wild rice pilaf recipe finished with the aromatic Bloom and Broth brown butter technique.

Wild Rice Pilaf Recipe

Rebecca Blumer
A texture-rich wild rice pilaf featuring chewy grains, sweet roasted sweet potatoes, and tart cranberries. This vibrant, gluten-free, and vegan dish is the ultimate fall harvest side.
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Prep Time 5 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4 servings
Calories 348 kcal

Equipment

  • Medium saucepan
  • Baking Sheet
  • Parchment Paper
  • Large Mixing Bowl

Ingredients
 

  • 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 clove garlic, grated
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon sea salt, plus more for sprinkling
  • 1 cup shaved Brussels sprouts
  • ½ heaping cup dried cranberries
  • ½ cup chopped pecans
  • ⅓ cup chopped fresh parsley, plus more leaves for garnish
  • Freshly ground black pepper

Instructions
 

Get set up

  • Heat your oven to 425°F and line a baking sheet with parchment paper to ensure the vegetables roast properly rather than steaming.

Simmer the rice, then let it steam-rest

  • In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1 teaspoon of olive oil. Bring to a boil, then cover and reduce heat to a low, steady simmer.
  • Simmer covered for 45 minutes until the liquid is absorbed. Remove from heat and let the pot sit, still covered, for 10 minutes to allow the grains to finish relaxing and separate.
  • Uncover and fluff the rice with a fork, checking for a chewy and springy texture.

Roast the sweet potato and shallots

  • Place the sweet potato cubes and shallot chunks on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat thoroughly.
  • Roast for 20 to 25 minutes at 425°F, stirring halfway through. The vegetables are ready when the sweet potatoes are tender with caramelized edges and the shallots are golden.

Hot-dress and assemble the pilaf

  • While the rice is still warm, toss it with the remaining 2 tablespoons of olive oil, apple cider vinegar, grated garlic, thyme, salt, and pepper to allow the flavors to bloom.
  • Stir in the shaved Brussels sprouts first, letting the residual heat soften them slightly. Fold in the roasted vegetables, cranberries, pecans, and parsley.
  • Taste and adjust seasoning, finishing with extra parsley and a light drizzle of olive oil for gloss before serving.

Notes

Safety Tip: Always use parchment paper or a silicone mat when roasting at high temperatures like 425°F to prevent sticking and ensure even browning without burning.
Storage Tip: Keep leftovers in an airtight container for 3 to 4 days. To reheat, add a tablespoon of water or broth per serving and heat gently in the microwave or stovetop to restore moisture.
Variation Tip: For deeper flavor, substitute vegetable broth for water or briefly toast the dry rice in oil before simmering. You can also swap sweet potatoes for butternut squash or pecans for walnuts.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 348kcalCarbohydrates: 58gProtein: 6gFat: 11gSaturated Fat: 1.5gSodium: 295mgPotassium: 460mgFiber: 7gSugar: 13gVitamin A: 110IUVitamin C: 35mgCalcium: 45mgIron: 2.1mg
Keyword brown rice blend, fall harvest salad, gluten-free grain, holiday side dish, Lundberg wild blend, roasted sweet potato, Thanksgiving Side Dish, vegan recipes, wild rice pilaf
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