Wild Rice Pilaf

Sunday , 1, December 2013 Leave a comment

Wild Rice Pilaf

Sweet Potatoes & Brussels Sprouts add amazing flavor to this tasty side dish 😉


  • 4 tbsp. extra-virgin Olive Oil.. divided
  • 1 medium Onion,..chopped
  • 1 medium red or yellow Bell Pepper.. chopped
  • 2 cups sliced Mushrooms (8 ounces)
  • 1 tbsp. minced Garlic
  • 1/2 tsp. Salt plus a pinch, divided
  • 1/2 tsp. freshly ground Pepper plus a pinch, divided
  • 1/2 cup Madeira, preferably medium dry, or sherry
  • 2 tbsp. Tomato Paste
  • 1 1/2 cups Wild Rice (about 10 ounces)
  • 1 14-oz. can diced Tomatoes, preferably fire-roasted
  • 2 cups Mushroom or Vegetable Broth
  • 1 1/2 cups Water
  • 1/4 tsp. crumbled Saffron
  • 2 cups halved Brussels Sprouts
  • 1 small Sweet Potato, peeled and cut into 1-inch cubes


  • Heat 2 tbsp.Oil in a large ovenproof skillet over medium heat. Add Onion, Bell Pepper, Mushrooms, Garlic and 1/4 tsp. each Salt /Pepper; cook, stirring occasionally, until Mushroom liquid has evaporated, 10 to 12 minutes. Whisk Madeira (or sherry) and Tomato Paste in a small bowl; add to skillet. Cook, stirring, until the liquid turns syrupy and is almost absorbed, about 2 minutes.
  • Add Wild Rice, Tomatoes, Broth, Water, Saffron and 1/4 tsp. each Salt / Pepper. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 40 minutes. Uncover and simmer until Rice is tender and most of the grains are “popped,” 20 to 30 minutes more.
  • Preheat oven to 400°F.
  • Toss Brussels Sprouts and Sweet Potato with remaining 2 tbsp.Oil and a pinch of Salt/Pepper. Spread Vegetables in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until tender and browned in spots, 18 to 20 minutes.
  • Reduce oven temperature to 350°. When Rice is done, arrange roasted Vegetables decoratively on top of it. Transfer the skillet to the oven to heat through before serving, 5 to 10 minutes.

Recipe Courtesy of Eating Well

Wild Rice Pilaf

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