Festive Wild Rice Side (Print Version)
# Ingredients:
→ For the Rice Base
01 -
1¼ cups uncooked wild rice blend
02 -
2 cups low-sodium vegetable stock (chicken or turkey stock works too)
03 -
¼ teaspoon salt
→ For the Vegetable Mix
04 -
2 tablespoons extra virgin olive oil
05 -
2 tablespoons unsalted butter
06 -
1 cup yellow onion, diced small
07 -
¾ cup celery, finely diced
08 -
1 small apple, chopped into small pieces (keep the peel on)
09 -
8-10 ounces Brussels sprouts, trimmed and thinly sliced (roughly 3 cups)
10 -
1½ teaspoons poultry seasoning blend
11 -
½ teaspoon salt
→ Toppings & Finishing Touches
12 -
½ cup pecan halves, coarsely chopped
13 -
⅓ cup sweetened dried cranberries
14 -
Fresh thyme sprigs for serving (optional)
# Instructions:
01 -
Add the wild rice blend, vegetable stock, and ¼ teaspoon of salt to a medium-sized pot. Bring everything to a rolling boil over high heat, then cover with a lid. Turn the heat down to low and let it simmer gently for 50-60 minutes until the grains are completely tender. Once done, remove the lid and give it a quick stir, then cover again and let it steam off the heat for 10 minutes.
02 -
While the rice cooks, grab a large skillet and place it over medium heat with no oil. Add the chopped pecans and toast them, stirring frequently, until they smell wonderfully fragrant and nutty—this takes about 5 minutes. Watch them carefully so they don't burn. Transfer the toasted nuts to a small bowl and set aside.
03 -
Return the same skillet to medium heat and add the olive oil and butter. Once the butter has melted and is bubbling, toss in the diced onion, celery, and apple. Cook everything together, stirring occasionally, until the vegetables have softened nicely—about 8 minutes.
04 -
Stir in the sliced Brussels sprouts and mix everything together well. Continue cooking, stirring now and then, until the Brussels sprouts become tender—this should take another 6-7 minutes.
05 -
Sprinkle in the poultry seasoning and the remaining ½ teaspoon of salt, stirring to coat everything evenly. Fold in the toasted pecans and dried cranberries, then remove the skillet from the heat.
06 -
Add the cooked wild rice to the skillet with all the vegetables and toss everything together until well combined. If you'd like an extra buttery finish, stir in 1-2 teaspoons more butter and let it melt into the pilaf.
07 -
Transfer the pilaf to a beautiful serving dish and top with a few extra cranberries, pecans, and fresh thyme leaves if you're feeling fancy. Serve warm alongside your favorite roasted chicken, turkey, or holiday main dish.
# Notes:
01 -
Prep Ahead Tip: Chop your onion, celery, and apple up to 2 days before you plan to cook. Keep them sealed in the fridge in separate containers. The Brussels sprouts can also be sliced ahead and stored the same way.
02 -
Storage: Keep any leftover pilaf in a sealed container in your refrigerator for up to 5 days.
03 -
Reheating: Warm leftovers in a skillet over medium heat with a little splash of broth to bring the rice back to life.
04 -
Freezing: Once the pilaf has cooled down almost to room temperature, transfer it to a gallon freezer bag and lay it flat in the freezer. It'll keep for up to 3 months. Thaw overnight in the fridge before reheating.