Description
A hearty and healthy side dish featuring wild rice, Brussels sprouts, cranberries, and pecans.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound Brussels sprouts, trimmed and halved
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
- While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Add the halved Brussels sprouts to the skillet and cook, stirring occasionally, until they are tender and slightly browned, about 8-10 minutes.
- Once the wild rice is cooked, fluff it with a fork and add it to the skillet with the Brussels sprouts.
- Stir in the dried cranberries, chopped pecans, and fresh parsley.
- Season with salt and pepper to taste. Serve warm.
Notes
- Tip: Toast the pecans lightly before adding them to enhance their flavor.
- Substitution: Use brown rice instead of wild rice, adjusting the cooking time accordingly.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Side Dish
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 cal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: wild rice pilaf, brussels sprouts, side dish, vegetarian, easy recipe, thanksgiving, holiday, cranberries, pecans
