Name: Wild Rice Pilaf with Sweet Potatoes & Brussels Sprouts
Total time: 1 h 45 min
Ingredients: 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; 1/2 teaspoon salt plus a pinch, divided; 1/2 teaspoon freshly ground pepper plus a pinch, divided; ½ cup Madeira, preferably medium dry, or sherry; 2 tablespoons tomato paste; 1 1/2 cups wild rice (about 10 ounces); 1 14-ounce can diced tomatoes, preferably fire-roasted; 2 cups mushroom or vegetable broth; 1 ½ cups water; ¼ teaspoon crumbled saffron; 2 cups halved Brussels sprouts; 1 small sweet potato, peeled and cut into 1-inch cubes

Directions

Step 1

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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Step 2

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.
Step 3

Meanwhile, preheat oven to 400 degrees F.
Step 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.
Step 5

Reduce oven temperature to 350 degrees .
Step 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.

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

Serving Size: 1 1/2 cups (main-dish serving)

Per Serving:

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.

Exchanges:

2 1/2 starch, 2 vegetable, 2 fat

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts