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.
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.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!