• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegan Recipes » Vegan Side Dishes

    Wild Rice Pilaf with Brussels Sprouts and Sage Vinaigrette

    Published: Nov 20, 2014 · by Lindsey · Updated: Jan 11, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Wild Rice Pilaf with Brussels Sprouts and Sage Vinaigrette
    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.

    And if you do love a good pilaf recipe, be sure to check out this Mushroom Barley Pilaf and this Cauliflower Rice Pilaf too!

    Photos by Rikki Snyder

    Wild Rice Pilaf with Brussels Sprouts and Sage Vinaigrette

    Wild Rice Pilaf with Brussels Sprouts

    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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: pilaf recipe, rice pilaf recipe, Wild Rice Pilaf, Wild Rice Pilaf with Brussels Sprouts
    Servings: 8 servings
    Calories: 210kcal
    Author: Oh My Veggies

    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
    • ½ teaspoon salt plus more to taste
    • ⅛ teaspoon freshly ground white pepper plus more to taste
    • 1 cup shaved thinly sliced Brussels sprouts
    • ½ cup dried cranberries or dried cherries
    • ½ 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 maple syrup
    US Customary - Metric

    Instructions

    • 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.
    • 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, ½ teaspoon salt and ⅛ 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.
    • Just before serving, stir in the dried cranberries or cherries and chopped pecans.
    • 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.

    Nutrition

    Calories: 210kcalCarbohydrates: 21gProtein: 3gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 621mgPotassium: 147mgFiber: 3gSugar: 8gVitamin A: 351IUVitamin C: 11mgCalcium: 25mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Cheddar Pumpkin Stuffing
    Chia Seeds: Healthy or Hype? »

    Holiday Recipes, Vegan Recipes, Vegetarian Recipes, Vegetarian Side Dishes brussels sprouts, fall, side dishes, thanksgiving, wild rice

    Lindsey Johnson from Cafe Johnsonia

    About Lindsey

    Lindsey Rose Johnson is a food stylist + photographer based in Boise, Idaho. She is a reformed picky eater and lover of whole foods. Lindsey blogs at CafeJohnsonia.com where she shares healthy gluten-free recipes.

    Reader Interactions

    Comments

    1. Liz @ The Lemon Bowl says

      November 20, 2014 at 12:31 pm

      I want this right now!

      Reply
      • Lindsey Johnson says

        November 20, 2014 at 1:03 pm

        It's so good, Liz. I bet you would love it!

        Reply
    2. Heather Mason says

      November 20, 2014 at 12:46 pm

      looks amazing, I love cranberries in everything!

      Reply
      • Lindsey Johnson says

        November 20, 2014 at 1:04 pm

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

        Reply
    3. Erin @ The Spiffy Cookie says

      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
    4. Emma says

      November 20, 2014 at 3:08 pm

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

      Reply
    5. Isadora @ she likes food says

      November 20, 2014 at 11:02 pm

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

      Reply
    6. Lucy says

      November 03, 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
    7. amy says

      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
    8. Heather says

      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
    9. Michel says

      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!!!

      Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Strawberry Cheesecake Overnight Oats
    • Spinach Mushroom Frittata
    • Strawberry Kiss Cookies 
    • Easter Bunny Cupcakes

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    652 shares