Wild Rice Pilaf with Brussels Sprouts, Apple, and Pecans
An elevated and earthy side dish that combines the chewy, nutty texture of wild rice with the crunch of toasted pecans, crisp apples, and shredded Brussels sprouts. Seasoned with warming poultry herbs and cooked in a savory broth, this pilaf is both nutritious and festive. It is a versatile, fiber-rich dish that makes for a stunning centerpiece at holiday feasts or a reliable, prep-ahead side for busy weeknights, ensuring every bite is layered with flavor and perfectly balanced.
- Prep Time: 15
- Cook Time: 50
- Total Time: 65
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/4 cup dry wild rice blend
2 cups lower-sodium vegetable broth
3/4 tsp. salt, divided
1/2 cup pecans, roughly chopped
2 Tbsp. olive oil
2 Tbsp. butter
1 cup yellow onion, finely chopped
3/4 cup celery, finely chopped
1 small apple, finely chopped
1 1/2 tsp. poultry seasoning
1 cup Brussels sprouts, thinly shredded
1/3 cup dried cranberries (optional)
Instructions
Rinse the wild rice under cold water.
In a medium pot, combine rice, broth, and 1/2 tsp. salt; bring to a boil, then cover, reduce heat to low, and simmer for 40-45 minutes until tender.
While rice cooks, toast the pecans in a dry skillet over medium heat until fragrant, then remove and set aside.
In the same skillet, heat the olive oil and butter over medium heat.
Add the onion and celery, sautéing until softened, about 5-7 minutes.
Stir in the shredded Brussels sprouts and apple, cooking for 3 minutes until just tender.
Fold the cooked wild rice into the skillet with the vegetable mixture.
Stir in the poultry seasoning, remaining salt, and toasted pecans.
Serve warm, optionally garnished with dried cranberries.
Notes
You can use chicken or turkey broth if you prefer a non-vegetarian version. To make this ahead, store the rice and vegetable mixture separately and combine them when reheating. Keep the apples diced small to ensure they incorporate well with the texture of the rice.
Find it online: https://cookingwithramsay.com/wild-rice-pilaf/