Wild Rice Pilaf

Need one side dish that works for Thanksgiving and a Tuesday night? This wild rice pilaf is it. A nutty wild rice blend simmers in broth, then gets tossed with buttery carrots, shaved Brussels sprouts, garlic, and onion.

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings:

Ingredients

2 cups wild rice blend
Regular strength chicken or vegetable broth, see notes
¼ cup salted butter, sliced
1 large onion, chopped
1 cup thinly sliced baby carrots
2 cups brussels sprouts, freshly shaved
4 cloves garlic, minced
1 teaspoon dry Italian seasoning
¼ teaspoon freshly ground black pepper
Optional Garnishes: roasted slivered almonds, chopped cashews, or chopped pecans

Instructions

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. Garnish as desired.

Equipment

Wild Rice Blend

Notes

Use enough broth to cook rice instead of water, according to package instructions.
I cook my wild rice blend for 55 minutes, keeping covered for another 10 minutes off heat afterwards.
If using plain wild rice (not a blend), you'll typically use 1 cup of wild rice to 4 cups liquid. Follow package instructions for cooking.
Substitutions: 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.
Prep Ahead: This dish can be made several hours ahead, or even the night before, and reheated just before serving.
Storage: Keep leftovers covered in the fridge for up to 4 days, or freeze for up to 3 months. Sprinkle with a bit of broth to re-moisten before reheating.
If you're making this during the holidays, it's the perfect pairing with our tried and true brined/roasted turkey or honey baked ham.
This recipe is part of our Side Dishes Collection.

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Nutrition (per serving)