Wild Rice Pilaf with Brussels Sprouts
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Wild rice pilaf with roasted brussels sprouts, pecans, and cranberries tossed with a sage vinaigrette. Nutty, slightly tart, and elegant. Perfect for Thanksgiving or holiday meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
- 1/2 teaspoon salt (plus more to taste)
- 1/8 teaspoon freshly ground white pepper (plus more to taste)
- 1 cup shaved (thinly sliced Brussels sprouts)
- 1/2 cup dried cranberries or dried cherries
- 1/2 cup pecans (toasted and coarsely chopped)
- 1 tablespoon finely minced fresh sage
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons maple syrup
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1007mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 250mg
- Calcium
- 37mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1007MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.