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




Ingredient Checklist


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.

  • 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.


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.

Reviews (2)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Was delicious and even better next day I added some chicken-sausage to make it a main dish but you could easily add some beans to keep it veg-friendly Pros: Yummy healthy Cons: No protein for a main dish Read More
Rating: 4 stars
Basice dish is great but Ditch the B. Sprouts and Sweet Potatoes The basic recipe is delicious and only gets better the next day and is good enough to stand on its own. The addition of the sweet potatoes is passable but the brussel sprouts detract and overwhelm the more subtle flavors of the main ingredients. Pros: Quick & easy Cons: Brussel sprouts and sweet potatoes don't work Read More
Rating: 3 stars
Side Dish I thought this was a decent side dish. we love vegetable based main dishes so I was hoping it would be more of a main course. but it would be best as as side dish. This has rich earthy flavor I can't taste the saffron. Probably good potluck dish. Pros: basic ingredients wild rice vegetarian Cons: time consuming lots of chopping Read More
Rating: 5 stars
A new favorite We eat meat but are trying to include healthy vegetarian choices that are so good we don't miss the meat. This meats:) the requirement. Very tasty with a good combination of vegetables. The brussel sprouts and sweet potato add to the flavor depth and do not detract. We did not miss the meat. This stores easily and in fact my husband and I had it for lunch every day for 4 days. I topped it with Sriracha because I like spicy. Highly recommend Pros: Delicious and nutritious Cons: None Read More