Optional Garnishes: roasted slivered almonds, chopped cashews, or chopped pecans
Cook rice according to package instructions, using the broth instead of water. When cook time is up, do not open lid; turn heat off and keep lid tightly covered for 10 minutes to allow continued steaming. If rice is still a bit too firm, mix in just enough extra broth to moisten all rice, cover, and simmer another 10 minutes.
While rice is cooking, add butter to a large/deep skillet over medium high heat. Once butter is melted and starting to bubble, add onion and carrots. Stir to combine. Cover and cook 5 minutes, stirring occasionally. Add brussels sprouts, garlic, Italian seasoning, and black pepper, stirring another 2 minutes until softened.
Check rice for doneness. Fluff with fork and add to skillet with vegetable mixture, stirring to incorporate. Taste and season with kosher salt and freshly ground black pepper as needed.
I cook my wild rice blend for 55 minutes, keeping covered for another 10 minutes off heat afterwards. Wild rice pilaf can be made several hours ahead of time and reheated just before serving. If reheating leftovers the next day, sprinkle with a bit of broth to re-moisten prior to reheating.Vegetable alternatives include: chopped bell peppers, broccoli florets, cut green beans, and mushrooms. Make it a meal-in-one by adding cooked/cubed chicken, turkey, or ham. If you enjoyed this recipe, please come back and give it a rating :)