Thanksgiving probably edges out Christmas for my favorite holiday based solely on the fact that I spend weeks perfecting my menu.
Oh, those are delicious days filled with recipe testing and tweaking the sides, salads and desserts—occasionally several types of cranberry sauce or flavored butters.
And it all leads up to another fantastic feast of a meal. It’s a beautiful thing, this Thanksgiving we celebrate.
The best part about this pilaf is that it can be served warm or cold. It can be made several days in advance so it frees up your stovetop for other dishes on the big day. And it’s great leftover, again, warm or cold.
Really, isn’t Thanksgiving also about the leftovers? You can take this to work for a yummy, hearty lunch.
You can serve it on top of mixed greens. You could add cheese. Everything about it says Thanksgiving and holiday.
It’s pretty and full of great fall flavors. It’s just a lovely thing, this wild rice pilaf. I think you’re really going to love it as much as I do.
Recipe
Ingredients
- 3 tablespoons grapeseed oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups uncooked wild rice mix
- 4 cups vegetable stock
- 1 bay leaf
- 2 sprigs fresh thyme
- ½ teaspoon salt plus more to taste
- ⅛ teaspoon freshly ground white pepper plus more to taste
- 1 cup shaved thinly sliced Brussels sprouts
- ½ cup dried cranberries or dried cherries
- ½ cup pecans toasted and coarsely chopped
For the sage vinaigrette:
- 1 tablespoon finely minced fresh sage
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons maple syrup
Instructions
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Set a large pot or Dutch oven over medium heat and add the oil. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion is soft and turning golden, 7-8 minutes. Add the garlic and cook, stirring frequently, for another minute, until fragrant.
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Add the wild rice mix to the pan. Cook, stirring constantly, until the rice toasts a bit, 2-3 minutes. Add the vegetable stock, bay leaf, thyme, ½ teaspoon salt and ⅛ teaspoon pepper to the pan. Lower the heat and simmer, covered, until the rice is tender, 30-40 minutes. Remove from heat and stir in Brussels sprouts. The residual heat will cause them to wilt. Let cool completely. Refrigerate until ready to serve.
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Just before serving, stir in the dried cranberries or cherries and chopped pecans.
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Make the vinaigrette. In a small bowl, whisk together sage, vinegar, oil and maple syrup. Pour over the rice and give it a quick stir. Taste and add more salt and pepper, if desired.
