There’s something about wild rice that transports you straight to a cozy lodge in the Northwoods—nutty, aromatic, and deeply satisfying. This wild rice pilaf takes those rustic flavors and elevates them with tender vegetables, fragrant herbs, and a perfectly balanced texture.
Inspired by global grain dishes like Persian jeweled rice and Cajun dirty rice, this recipe blends professional technique with pure comfort. This pilaf pairs beautifully with bold, slow-cooked dishes, soaking up rich flavors while holding its own.
Serve it alongside Cajun Chicken Sausage Gumbo for a Louisiana-style feast or Slow Cooker Chicken Cordon Bleu for a French-American fusion. The contrast between the wild rice’s chewiness and these saucy, indulgent mains makes for a restaurant-worthy pairing right at home.
Cooking wild rice is an art, but don’t worry—I’ve got tips to make it foolproof. A quick rinse removes excess starch, while a controlled simmer ensures every grain pops open for the perfect bite. The secret? Let it steam off-heat for a few minutes, just like a classic pilaf, to absorb those last bits of moisture and flavor. This dish isn’t just a side; it’s a lesson in texture, taste, and technique.
Flavor Bomb Alert!
- That nutty chew is unbeatable – If you love texture-driven dishes, this one’s for you. Every bite has that perfect mix of softness and pop like a well-executed risotto meets al dente pasta.
- Plays well with big, bold flavors – Whether you’re going Southern with gumbo or classic with chicken cordon bleu, this pilaf won’t get lost on your plate. It enhances rather than competes.
- A meal-prep champion – Make a big batch, and you’ve got a side for days. It reheats beautifully and even tastes better after sitting overnight as the flavors meld.
- Unexpectedly filling and healthy – With its high fiber and protein content, wild rice keeps you full without weighing you down. It’s a nutrient-dense alternative to white rice or pasta.
- A global spin on comfort food – It’s got the heartiness of Southern dirty rice but the refinement of a French pilaf. A little culinary passport in a bowl!
Tastes best when served warm, with a drizzle of olive oil or a pat of butter for extra richness.
Wild Rice Pilaf Recipe
Equipment
- Medium saucepan with lid
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Fork
- Stove
Ingredients
- 1 sweet potato, peeled and cut into small cubes
- 1 cup dry brown rice/wild rice blend rinsed well
- 2 shallots, cut into 1-inch chunks
- 2 tbsp plus 1 teaspoon extra-virgin olive oil plus more for drizzling
- 2 cups water
- ½ tsp sea salt, plus more for sprinkling
- 1 garlic clove, grated
- 1 apple cider vinegar
- 1 cup shaved Brussels sprouts
- 1 tbsp fresh thyme leaves
- ⅓ cup chopped fresh parsley, plus more leaves for garnish
- Heaping ½ cup dried cranberries
- Freshly ground black pepper
- ½ cup chopped pecans
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- While the rice is still warm, mix in 2 tablespoons of olive oil, apple cider vinegar, minced garlic, thyme, salt, and freshly ground black pepper, ensuring the flavors meld together.
- Add the shredded Brussels sprouts, roasted sweet potatoes, shallots, dried cranberries, toasted pecans, and chopped parsley to the seasoned rice.
- Once done, remove it from the heat and allow it to sit, still covered, for another 10 minutes.
- After resting, use a fork to fluff the rice, separating the grains and enhancing its texture before serving.
- Adjust seasoning if needed.
- Then serve warm or at room temperature.
Notes
- Rinsing wild rice before cooking helps remove excess starch and prevents it from becoming gummy.
- Adding a bay leaf or a splash of broth instead of water infuses the rice with extra flavor.
- If the rice is still firm after cooking, add a few tablespoons of water and let it steam for a few more minutes.
| Nutrition | Value |
| Calories | 350kcal |
| Carbohydrates | 45g |
| Fibre | 6g |
| Fat | 18g |
| Protein | 6g |
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