This wild rice pilaf is flecked with shaved Brussels sprouts, herbs, and roasted vegetables. It’s a fresh, festive side dish for the holidays or any meal.

This wild rice pilaf is a simple combination of some of my favorite fall ingredients. It starts with chewy, nutty wild rice. Then, I add caramelized roasted sweet potatoes and umami shallots. I toss in some shaved Brussels sprouts, which wilt against the heat of the freshly cooked rice and roasted veggies, and I finish it with dried cranberries, toasted pecans, and lots of thyme and parsley.
I love eating this wild rice pilaf for lunch in the fall, the wild rice and roasted sweet potatoes making it hearty enough to be a satisfying meal on its own. But this wild rice pilaf is the perfect holiday side dish too. It’s simple to make (we’re talking 10 ingredients!), and you can make it ahead.