Rating: 4 stars
2 Ratings
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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.

Maria Speck
Source: EatingWell Magazine, November/December 2012

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total:
1 hr 45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion, bell pepper, mushrooms, garlic and 1/4 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.

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  • Add wild rice, tomatoes, broth, water, saffron and 1/4 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.

  • Meanwhile, preheat oven to 400 degrees F.

  • 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.

  • Reduce oven temperature to 350 degrees .

  • 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.

Tips

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.

Nutrition Facts

334 calories; protein 9.5g; carbohydrates 48.3g; dietary fiber 5.8g; sugars 9.5g; fat 10.2g; saturated fat 1.5g; vitamin a iu 4851.1IU; vitamin c 63.5mg; folate 79.3mcg; calcium 52.5mg; iron 2.3mg; magnesium 94.7mg; potassium 600.6mg; sodium 607.7mg; thiamin 0.2mg; added sugar 2g.
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