Wild Rice Pilaf

This gem shines brightly alongside any fall or winter meal, infusing it with flavors. And here’s a little bonus: the leftovers are absolute lunchtime champions, ensuring a delightful encore the next day!

Bursting with a kaleidoscope of colorful vegetables, this dish is a treasure trove of essential vitamins, minerals, and antioxidants. From the vibrant bell peppers and the hearty goodness of wild rice, each ingredient brings its nutritional superpower to the table. You’ll nourish your body with fiber, vitamins, and minerals while savoring every bite.

Delicious wild rice pilaf garnished with lemon slices on a white plate.

Servings: 4

Calories per Serving:

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Ingredients

  • 1 cup dry brown rice/wild rice blend*, rinsed well
  • 2 cups water
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
  • 1 sweet potato, peeled and cut into small cubes
  • 2 shallots, cut into 1-inch chunks
  • ½ teaspoon sea salt, plus more for sprinkling
  • Heaping ½ cup dried cranberries
  • ½ cup of spring onions
  • ⅓ cup chopped fresh parsley, plus more leaves for garnish
  • 2 garlic cloves, grated
  • Freshly ground black pepper

Instructions

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine the rice, water, and a teaspoon of the olive oil. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes, or until the water is absorbed. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork.
  3. 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 the baking sheet. Roast for 20 to 25 minutes, or until tender and browned around the edges.
  4. While the rice is still warm, toss it with the remaining 2 tablespoons of olive oil, garlic, thyme, salt, and several grinds of pepper. Add the roasted sweet potato, shallot, cranberries, spring onions, and parsley and toss again to combine.
  5. Season to taste, garnish with more parsley and serve.

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Kylie

Kylie Ivanir

Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.