Wild Rice Pilaf with Brussels sprouts, apple, toasted pecans, and dried cranberries. Serve alongside your protein of choice, such as roasted chicken or turkey, for a holiday-worthy side dish that's sure to impress.
8 to 10oz.Brussels sprouts, trimmed and shaved or thinly sliced (about 3 cups total)
Optional for garnish: fresh thyme leaves
Combine rice, broth (or water), and 1/4 tsp. salt in a medium saucepan. Bring mixture to a boil, cover, reduce heat to low, and gently simmer for 50 to 60 minutes, or until rice is tender.Remove lid, stir, and place the lid back on to steam rice for 10 minutes (off burner).
Meanwhile, place pecans in a large dry skillet over medium heat. Toast pecans until they smell nutty and aromatic, watching closely so they don't burn, about 5 minutes. Transfer pecans to a bowl.
Return skillet to medium heat, and add olive oil and butter. Once melted, add onion, celery and apple; cook until softened, about 8 minutes. Stir in poultry seasoning and remaining 1/2 tsp. salt.Add Brussels sprouts and toss to combine. Continue cooking until Brussels are tender, about 6 to 7 more minutes. Stir in toasted pecans and cranberries; remove from heat.
Add cooked wild rice to skillet, and toss to combine. Transfer pilaf to a serving platter and garnish with extra cranberries, pecans, and/or fresh thyme, if desired.
Make-Ahead: Slice and dice the onion, celery, and apple up to 2 days ahead. Store in an airtight container refrigerated. You can also slice or shred the Brussels sprouts up to 2 days ahead, and store separately.Store: Transfer leftovers to an airtight container and refrigerate for up to 5 days.Reheat: Heat pilaf in a skillet over medium heat, adding a splash of broth as needed to help rehydrate the grains, until warm.Freeze: Let pilaf cool until close to room temperature. Place in a gallon-size, freezer-safe storage bag, and lay flat in the freezer for up to 3 months. Let thaw overnight in the refrigerator before following reheating instructions.