Wild Rice Pilaf
The following recipe and photography was provided courtesy of Allianna Moximchalk from Allianna’s Kitchen.
Everyone at your dinner table will go wild for this flavorful Wild Rice Pilaf!
Rice is the real deal! It’s hearty, satisfying, and pairs perfectly with so many meals. From classic chicken to stuffed peppers, rice simply makes things tastier. However, while all rice is delicious, not all rice is good for you.
You’ve likely enjoyed white rice at one point or another, and while it tastes great, it has virtually no nutritious value. Also known as a refined grain, white rice, and varieties like it, have been stripped of their husk, bran, and germ to prolong shelf life. While it makes life more convenient, it renders the grains virtually empty of fiber, protein, antioxidants, vitamins, and minerals.
Wild rice, on the other hand, is a whole grain that has up to three times more fiber and protein than white rice, so it’s more filling when you eat it.
Additionally, this healthy whole grain is a great source of B vitamins, magnesium, and manganese.
All of these health benefits and it’s delicious? What more could you ask for from a grain?
If you’re looking to add wild rice to your menu, give this recipe a try! Cooked in bone broth for added protein and flavor, sprinkled with seasonings and spices, and tossed with juicy clementines, edamame, red onion, Brussels sprouts, carrots, and almonds, it makes a delicious bed or side for meat and fish, and can double as a delicious lunch!
Wild Rice Pilaf
Servings: 5
Ingredients
- 2 cups wild rice
- 2 clementines, peeled
- Heinen's bone broth, to be used in place of water when making the rice, use vegetable broth if vegan
- ¼ cup Heinen's ghee or avocado oil
- 1 tsp. Heinen's parsley
- ½ tsp. Heinen's oregano
- ½ tsp. ground black pepper
- ⅓ cup edamame
- 1 red onion, finely chopped
- 1 cup carrots, shredded
- 2 cups Brussels sprouts, ends removed
- 3 garlic cloves, minced
- ¼ cup slivered almonds, for serving
Instructions
- Cook the wild rice according to the package instructions. Use bone broth in place of water.
- Place the Brussels sprouts in a food processor and pulse until they are shredded.
- Add the ghee or avocado oil to a skillet. Add the chopped onion, pepper, oregano, parsley, garlic, and carrots.
- Once the rice is done, add it to the skillet along with the peeled clementines and the Brussels sprouts. Sauté until warm.
- Serve with slivered almonds.
