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Wild Rice Pilaf with Sweet Potatoes & Brussels Sprouts

  • 45 m
  • 1 h 45 m
Maria Speck
“Wild rice is intensely aromatic so it's a great match for the bold flavors of saffron and Madeira in this wild rice pilaf recipe. Roasted sweet potatoes and Brussels sprouts studded on top give it a festive look and help make it filling enough for a vegetarian main dish.”


    • 4 tablespoons extra-virgin olive oil, divided
    • 1 medium onion, chopped
    • 1 medium red or yellow bell pepper, chopped
    • 2 cups sliced mushrooms (8 ounces)
    • 1 tablespoon minced garlic
    • ½ teaspoon salt plus a pinch, divided
    • ½ teaspoon freshly ground pepper plus a pinch, divided
    • ½ cup Madeira, preferably medium dry, or sherry
    • 2 tablespoons tomato paste
    • 1½ cups wild rice (about 10 ounces)
    • 1 14-ounce can diced tomatoes, preferably fire-roasted
    • 2 cups mushroom or vegetable broth
    • 1½ cups water
    • ¼ teaspoon crumbled saffron
    • 2 cups halved Brussels sprouts
    • 1 small sweet potato, peeled and cut into 1-inch cubes


  • 1 Heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion, bell pepper, mushrooms, garlic and ¼ teaspoon each salt and pepper; cook, stirring occasionally, until the mushroom liquid has evaporated, 10 to 12 minutes. Whisk Madeira (or sherry) and tomato paste in a small bowl; add to the skillet. Cook, stirring, until the liquid turns syrupy and is almost absorbed, about 2 minutes.
  • 2 Add wild rice, tomatoes, broth, water, saffron and ¼ teaspoon each salt and pepper. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 40 minutes. Uncover and simmer until the rice is tender and most of the grains are "popped," 20 to 30 minutes more.
  • 3 Meanwhile, preheat oven to 400°F.
  • 4 Toss Brussels sprouts and sweet potato with the remaining 2 tablespoons oil and a pinch each of salt and pepper. Spread the 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.
  • 5 Reduce oven temperature to 350 degrees .
  • 6 When the rice is done, arrange the roasted vegetables decoratively on top of it. Transfer the skillet to the oven to heat through before serving, 5 to 10 minutes.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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