This Wild Rice Pilaf with Brussels sprouts, apple, toasted pecans, and dried cranberries is the perfect side dish for the holidays but simple enough for a weeknight dinner. It’s sure to be a hit!
Why You’ll Love This Wild Rice Pilaf
If you’re looking for a crowd-pleasing holiday side dish, this flavorful pilaf is just what you need. It pairs wonderfully with roasted chicken or turkey and offers a great alternative to the usual casseroles, thanks to its satisfying texture. Plus, it’s super allergen-friendly: gluten-free, easily made dairy-free, and can be nut-free with a few simple swaps.
Wild rice is one of my favorite grains, especially in the fall and winter. It has a light cream-colored interior and a deliciously nutty flavor, making it a fantastic addition to many dishes (like Wild Rice Burgers, Wild Rice Mushroom Soup, and Wild Rice Casserole).
Beyond its rich taste, this pilaf offers several other perks. It’s:
- Great for meal prep and lasts for days in the fridge.
- Freezer-friendly, so you can double the recipe and save some for later.
- Super versatile! Feel free to use any combination of aromatics, nuts, or dried fruit you like.
How to Make Wild Rice Pilaf
This recipe is packed with classic holiday flavors like toasted pecans, dried cranberries, and earthy herbs, but you can easily swap out ingredients based on what you like or have on hand.
Ingredients
- Wild Rice: Technically not a rice but a type of semi-aquatic grass native to North America. Its hearty texture means it takes longer to cook than other types of rice, but the flavor and texture are worth the wait.
- Broth: Using broth instead of water to cook the rice adds extra flavor. You can use homemade or store-bought vegetables, chicken, or turkey broth.
- Aromatics: This pilaf starts with sautéed onion, apple, and celery for a sweet, aromatic base. Use any type of onion you have, such as yellow, sweet, or even shallots.
- Brussels Sprouts: Thinly sliced or shaved Brussels sprouts add crunch and a hearty texture, along with a pop of green color to the dish.
- Pecans: Toasting the pecans at the beginning brings out their rich, nutty flavor. You could also use toasted pine nuts or walnuts if you prefer.
- Cranberries: For sweetness and a chewy texture, stir in dried cranberries at the end. If cranberries aren’t your thing, you can use dried cherries or blueberries, or simply leave them out.
- Spices: Poultry seasoning, with its blend of thyme, rosemary, sage, and a hint of nutmeg, gives this pilaf its classic flavor.
For the complete list of ingredients and their quantities, check the recipe card below.
Directions
Step 1: Boil the Rice
Combine the wild rice, broth (or water), and a pinch of salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 50-60 minutes, until the rice is tender. Remove the lid, stir, then cover again and let the rice steam off the heat for 10 minutes.
Step 2: Toast the Pecans
In a large dry skillet over medium heat, toast the pecans until they’re fragrant, about 5 minutes. Keep an eye on them to avoid burning. Transfer the pecans to a bowl.
Step 3: Sauté the Aromatics
Return the skillet to medium heat, add olive oil and butter, and sauté the onion, celery, and apple until they’re soft, about 7-8 minutes. Stir in the poultry seasoning.
Step 4: Cook the Brussels Sprouts
Add the Brussels sprouts to the skillet and toss to combine. Continue cooking until they’re tender, about 5-7 minutes. Stir in the toasted pecans and dried cranberries.
Step 5: Add the Wild Rice
Combine the cooked wild rice with the sautéed mixture. Transfer the pilaf to a serving dish and garnish with extra cranberries, pecans, and fresh thyme if desired.
Serving Suggestions
This pilaf makes a fantastic holiday side dish, adding welcome texture and color to the table. Here are some main courses that pair well with it:
- Roasted Chicken or Turkey: This pilaf is a perfect match for poultry, whether it’s a holiday turkey or a roasted chicken for a cozy dinner.
- Soup or Chowder: Pair this hearty side with a creamy soup, like Cauliflower Potato Soup or Caramelized Broccoli Soup.
- Salad: Enjoy it alongside a fresh salad, such as an Autumn Salad with Maple Vinaigrette.
Make-Ahead and Storage Tips
- Make-Ahead: You can chop the onion, celery, and apple up to two days in advance and store them in the fridge. You can also slice or shred the Brussels sprouts ahead of time.
- Store: Keep leftovers in an airtight container in the fridge for up to five days.
- Reheat: Warm the pilaf in a skillet over medium heat, adding a splash of broth if needed to keep the rice moist.
- Freeze: Let the pilaf cool to room temperature, then store it in a freezer-safe bag, laying it flat. It will be kept in the freezer for up to three months. Thaw overnight in the fridge before reheating.
Equipment
- Large skillet
- Medium Saucepan with Lid
Ingredients
- 1 1/4 cup dry wild rice blend
- 2 cups lower-sodium vegetable broth (sub chicken or turkey broth)
- 3/4 tsp. salt, divided
- 1/2 cup pecans, roughly chopped
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1 cup finely chopped yellow onion
- 3/4 cup finely chopped celery
- 1 small (or 1/2 large) apple, finely chopped (no need to peel)
- 1 1/2 tsp. poultry seasoning
- 8 to 10 oz. Brussels sprouts, trimmed and shaved or thinly sliced (about 3 cups total)
- 1/3 cup dried cranberries
- Optional for garnish: fresh thyme leaves
Instructions
- Combine rice, broth, and 1/4 tsp. salt in a medium saucepan. Bring mixture to a boil, cover, reduce heat to low, and gently simmer for 50 to 60 minutes, or until rice is tender. Remove the lid, stir, and place the lid back on to steam rice for 10 minutes (off the burner).
- Meanwhile, place pecans in a large dry skillet over medium heat. Toast pecans until they smell nutty and aromatic, watching closely so they don’t burn, about 5 minutes. Transfer pecans to a bowl.
- Return the skillet to medium heat, and add olive oil and butter. Once melted, add onion, celery, and apple; cook until softened, about 8 minutes. Add Brussels sprouts and toss to combine. Continue cooking until Brussels is tender, about 6 to 7 more minutes. Stir in poultry seasoning and remaining 1/2 tsp. salt. Add toasted pecans and cranberries; remove from heat.
- Add cooked wild rice to the skillet, and toss to combine. (For extra richness and sheen, add 1 to 2 more tsp. butter to melt into the rice.)Transfer pilaf to a serving platter and garnish with extra cranberries, pecans, and fresh thyme, if desired.
Notes
Make-Ahead: Slice and dice the onion, celery, and apple up to 2 days ahead. Store in an airtight container refrigerated. You can also slice or shred the Brussels sprouts up to 2 days ahead, and store separately.
Store: Transfer leftovers to an airtight container and refrigerate for up to 5 days.
Reheat: Heat pilaf in a skillet over medium heat, adding a splash of broth as needed to help rehydrate the grains, until warm.
Freeze: Let pilaf cool until close to room temperature. Place in a gallon-size, freezer-safe storage bag, and lay flat in the freezer for up to 3 months. Let thaw overnight in the refrigerator before following reheating instructions.
NUTRITION INFORMATON: Serving: 0.66cup | Calories: 310kcal | Carbohydrates: 45g | Protein: 9g | Fat: 11g | Saturated Fat: 2.5g | Sodium: 400mg | Fiber: 7g | Sugar: 12g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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