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Wild Rice Pilaf with Brussels Sprouts and Sage Vinaigrette

Wild Rice Pilaf with Brussels Sprouts and Sage Vinaigrette

Wild Rice Pilaf with Brussels Sprouts and Sage Vinaigrette
Photos by Rikki Snyder

Thanksgiving probably edges out Christmas for my favorite holiday based solely on the fact that I spend weeks perfecting my menu. Oh, those are delicious days filled with recipe testing and tweaking the sides, salads and desserts—occasionally several types of cranberry sauce or flavored butters. And it all leads up to another fantastic feast of a meal. It’s a beautiful thing, this Thanksgiving we celebrate.

This year I’m making wild rice pilaf. Back before my days of gluten-free eating (four-and-a-half years, to be exact) I wouldn’t have looked twice at a bowl of wild rice pilaf sitting on the buffet table. Stuffing is hard to top as best Thanksgiving side, in my not-so-humble opinion. While I make a really mean gluten-free stuffing, I concede there is plenty of room for more sides in my heart (and stomach). So this year, next to the stuffing, there will be a big bowl of wild rice pilaf.

Wild Rice Pilaf with Brussels Sprouts and Sage Vinaigrette
The best part about this pilaf is that it can be served warm or cold. It can be made several days in advance so it frees up your stovetop for other dishes on the big day. And it’s great leftover, again, warm or cold. Really, isn’t Thanksgiving also about the leftovers? You can take this to work for a yummy, hearty lunch. You can serve it on top of mixed greens. You could add cheese. Everything about it says Thanksgiving and holiday. It’s pretty and full of great fall flavors. It’s just a lovely thing, this wild rice pilaf. I think you’re really going to love it as much as I do.

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Wild Rice Pilaf with Brussels Sprouts

Wild Rice Pilaf with Brussels Sprouts and Sage Vinaigrette

Tossed with pecans and cranberries and then drizzled with a sage vinaigrette right before serving, this wild rice pilaf is sure to please the palates of everyone at the Thanksgiving table.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

  • 3 tablespoons grapeseed oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups uncooked wild rice mix
  • 4 cups vegetable stock
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1/2 teaspoon salt, plus more to taste
  • 1/8 teaspoon freshly ground white pepper, plus more to taste
  • 1 cup shaved (thinly sliced) Brussels sprouts
  • 1/2 cup dried cranberries or dried cherries
  • 1/2 cup pecans, toasted and coarsely chopped

For the sage vinaigrette:

  • 1 tablespoon finely minced fresh sage
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons pure maple syrup

Instructions

  1. Set a large pot or Dutch oven over medium heat and add the oil. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion is soft and turning golden, 7-8 minutes. Add the garlic and cook, stirring frequently, for another minute, until fragrant.
  2. Add the wild rice mix to the pan. Cook, stirring constantly, until the rice toasts a bit, 2-3 minutes. Add the vegetable stock, bay leaf, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper to the pan. Lower the heat and simmer, covered, until the rice is tender, 30-40 minutes. Remove from heat and stir in Brussels sprouts. The residual heat will cause them to wilt. Let cool completely. Refrigerate until ready to serve.
  3. Just before serving, stir in the dried cranberries or cherries and chopped pecans.
  4. Make the vinaigrette. In a small bowl, whisk together sage, vinegar, oil and maple syrup. Pour over the rice and give it a quick stir. Taste and add more salt and pepper, if desired.

Notes

Adapted from Williams-Sonoma’s Wild Rice Pilaf with Dried Cranberries and Pecans.

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11 Comments

  • Reply
    Liz @ The Lemon Bowl
    November 20, 2014 at 12:31 pm

    I want this right now!

  • Reply
    Heather Mason
    November 20, 2014 at 12:46 pm

    looks amazing, I love cranberries in everything!

    • Reply
      Lindsey Johnson
      November 20, 2014 at 1:04 pm

      Yes -cranberries in and on everything! Love this time of year! Thanks, Heather!

  • Reply
    Erin @ The Spiffy Cookie
    November 20, 2014 at 1:27 pm

    Mmm I would love this warm! I also already want to drizzle that dressing over a regular salad too.

  • Reply
    Emma
    November 20, 2014 at 3:08 pm

    Oh man, I cannot wait to try this! Sage vinaigrette? YUM!

  • Reply
    Isadora @ she likes food
    November 20, 2014 at 11:02 pm

    This looks so good and I love that sage vinaigrette!!

  • Reply
    Lucy
    November 3, 2015 at 9:26 am

    I made this last night. It was a lot of different (and somewhat expensive) ingredients, but they all came together beautifully. Worth the time and effort. Thanks for sharing this. 🙂

  • Reply
    amy
    November 24, 2015 at 5:57 pm

    oh look! my favorite cook! i was just looking for a pilaf recipe with brussels sprouts and found this and then saw your beautiful face under the recipe. obviously this one is a winner if it’s yours 🙂 xo

  • Reply
    Heather
    December 30, 2016 at 2:12 pm

    I purchased something similar to this at Costco this Christmas as a side dish. SO happy to find your recipe! Can’t wait to give it a try!

  • Reply
    Michel
    July 31, 2017 at 4:07 am

    It looks so delicious!!! I will surely try it on this weekend & it is one of the yummy & most flavorful dish that i never tried before. Thank you for sharing it!!!

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