If you have a special someone, but you just don’t know how to share with them how you feel, don’t worry about crafting a long, poetic speech. Instead, serve them this Wild-About-You Pilaf and they’ll be sure to get the hint. With every bite of this fluffy rice side dish, they’ll notice all the fresh flavors from the veggies, berries, nuts, and herbs and realize the labor of love you performed for them. Nothing says “I love you” like a savory side dish! Okay, okay, we know that sounds a little ridiculous. Maybe use some words to express how you really feel, but a side of Wild-About-You Pilaf is a nice finishing touch to get your point across!
Ingredients
- 1 cup wild and brown rice blend, rinsed well
- 2 cups water
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided, plus more, to taste
- 1 sweet potato, peeled and cut into small cubes
- 2 shallots, cut into 1-inch-thick chunks
- 1/2 teaspoon sea salt, plus more, to taste
- ground black pepper, to taste
- 2 cloves garlic, grated
- 1 tablespoon fresh thyme leaves
- 1 cup Brussels sprouts, shaved
- 1/2 heaping cup dried cranberries
- 1/2 cup pecans, chopped
- 1/3 cup fresh parsley, chopped, plus more, to taste, for garnish
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a baking sheet with parchment paper.
Step 3 –In a medium saucepan, add the rice blend, the water, and 1 teaspoon of the olive oil, cover, and bring to a boil.
Step 4 –Reduce the heat and simmer the rice mixture until the water has absorbed, about 45 minutes.
Step 5 –Transfer the saucepan from the heat and let the rice sit, covered, about 10 minutes. Fluff with a fork.
Step 6 –Place the sweet potatoes and the shallots on the prepared baking sheet and drizzle with the extra olive oil and sprinkle with the extra salt and the pepper. Toss to coat.
Step 7 –Evenly spread the sweet potato mixture over the baking sheet and roast until they are tender and browned around the edges, about 20-25 minutes.
Step 8 –While the rice is still warm, add the remaining 2 tablespoons of olive oil, the garlic, the thyme, the remaining 1/2 teaspoon of the salt, and the pepper and toss to combine.
Step 9 –Add the Brussels sprouts, the roasted sweet potatoes, the roasted shallots, the cranberries, the pecans, and 1/3 cup of the parsley to the rice mixture and toss to combine.
Step 10 –Season the pilaf with the extra salt and the pepper, as needed.
Step 11 –Serve the pilaf garnished with the extra parsley.
