Wild Rice Pilaf Recipe – Love and Lemons

This wild rice pilaf is studded with shaved Brussels sprouts, herbs and roasted vegetables. It’s a fresh, festive side dish for the holidays or a meal.


Wild rice pilaf


This wild rice pilaf is a simple combination of some of my favorite fall ingredients. It starts with chewy, nutty wild rice. Then I add caramelized roasted sweet potatoes and umami shallots. I throw in some shaved Brussels sprouts, which wilt against the heat of freshly cooked rice and roasted veggies, and top it off with dried cranberries, toasted pecans, and plenty of thyme and parsley.

I like to eat this wild rice pilaf for lunch in the fall, the wild rice and roasted sweet potatoes make it hearty enough to be a satisfying meal on its own. But this wild rice pilaf also makes a perfect holiday side dish. It’s simple to make (we’re talking 10 ingredients!), and you can get it ahead. If you can cram another recipe onto your party table this year, I hope you’ll try it.


Recipe ingredients for pilaf with wild rice


Recipe ingredients for pilaf with wild rice

Here’s what you’ll need to make this wild rice pilaf recipe:

  • Wild rice, naturally! If you prefer, you can make this dish with 100% wild rice, following the cooking instructions in this wild rice recipe. It also works well with a mixture of long grain brown rice and wild rice, such as Lundberg’s Wild Blend Rice. Find cooking instructions in the recipe below.
  • Sweet potatoes – You roast them until they are caramelized and tender.
  • Shallots – You will roast them too! As they cook, they take on a delicious silky smooth texture and a sweet, umami flavor.
  • Brussels sprouts – Left raw, they offer a fresh contrast to the roasted vegetables.
  • Garlic – For a sharp, savory depth of flavour.
  • Dried cranberries – Their sweet and sour taste brightens up this wild rice pilaf.
  • Pecans – For crunchiness.
  • Fresh parsley and thyme – They make the pilaf fragrant and aromatic.
  • Extra virgin olive oil – It combines the flavors of the pilaf and adds the necessary richness.
  • And salt and pepper – To make all the flavors pop!

Find the full recipe with measurements below.


Roasted sweet potatoes, dried cranberries, shaved Brussels sprouts, herbs and grains sliced ​​in a mixing bowl


For the pilaf, mix the freshly cooked rice with the thyme, garlic, a few tablespoons of olive oil and salt and pepper. Stir in the roasted sweet potatoes and shallots, Brussels sprouts, cranberries, pecans, and parsley. Season to taste and enjoy!

Recipe variations with wild rice pilaf

I love this recipe as written, but it’s super flexible, so don’t hesitate to change it up! Swap in your favorite grains or fall vegetables, or use whatever ingredients you have on hand. Here are a few ideas to get you started:

Let me know what variations you try!


Wild rice pilaf in mixing bowl with wooden spoon


Serving suggestions for pilaf with wild rice

Serve this wild rice pilaf just after you’ve tossed it, or make it a few days in advance. It keeps well in the refrigerator for up to 3 days and is delicious warm or at room temperature.

I often enjoy it alone for lunch, but it also makes a wonderful side dish for the holidays. It fits right in with classics like this:

If you’re looking for more holiday side dish recipes, check out this post for 50 of our favorites!


Wild rice pilaf recipe


More fall favorite side dishes

If you like this wild rice pilaf, try one of these fall side dishes:

Wild rice pilaf

Preparation time: 25 minutes

Cooking time: 45 minutes

Total time: 1 hour 10 minutes

Serves 4 to 6

Filled with colorful veggies, dried cranberries, and spices, this wild rice pilaf makes a delicious side dish for the holidays or any fall or winter meal. Leftovers pack up well for lunch the next day!

  • 1 cup mix of dry brown rice/wild rice*, rinsed well
  • 2 cups water
  • 2 tablespoons plus 1 tsp extra virgin olive oil, plus more for drizzle
  • 1 sweet potato, peeled and cut into small cubes
  • 2 shallots, cut into 1 inch pieces
  • 2 cloves of garlic, grated
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon sea ​​salt, plus more for sprinkling
  • 1 cup shredded Brussels sprouts
  • Heaping ½ cup of dried cranberries
  • ½ cup chopped pecans
  • cup chopped fresh parsley, plus more leaves for garnish
  • Freshly ground black pepper
  • Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • Combine the rice, water, and 1 teaspoon olive oil in a medium saucepan. Bring to a boil, cover, reduce heat and simmer for 45 minutes, or until water is absorbed. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.

  • Place the sweet potatoes and shallots on the prepared baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on baking sheet. Roast for 20 to 25 minutes, or until tender and browned on the edges.

  • While the rice is still warm, toss it with the remaining 2 tablespoons of olive oil, the garlic, thyme, salt, and a variety of peppers. Add the Brussels sprouts, roasted sweet potato, shallot, cranberries, pecans, and parsley and toss again.

  • Season to taste, garnish with more parsley and serve.

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