Wild Rice Pilaf with Roasted Delicata Squash, Brussels Sprouts, Cranberries, and Almonds Recipe
This Wild Rice Pilaf is a hearty, flavorful dish combining chewy wild rice with roasted delicata squash, shallots, shredded Brussels sprouts, toasted almonds, and sweet dried cranberries. Tossed in a tangy garlic Dijon dressing, it’s perfect as a nutritious main or side dish packed with texture and vibrant autumn flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Rice and Broth
- 1 cup wild rice blend (soaked 10–15 minutes before cooking)
- 1 3/4 cups vegetable broth (for cooking wild rice)
Vegetables
- 2 cups shredded Brussels sprouts
- 1 medium delicata squash (seeds & inner flesh discarded and sliced into 1-inch thick pieces)
- 2 medium shallots (cut into 2-inch chunks)
Other
- 1/2 cup sliced almonds
- 1/3 cup dried cranberries
Roasting Seasoning
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon garlic powder
Dressing
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 clove garlic (finely minced or grated)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon pepper (adjust to taste)
Instructions
- Soak the Wild Rice: Begin by soaking your wild rice blend in cold water for 10-15 minutes. This step reduces the cooking time and results in a chewier texture with less starch.
- Prep Vegetables: While the rice soaks, shred the Brussels sprouts, slice the delicata squash into 1-inch thick pieces after removing seeds and fibrous inner parts, and cut shallots into 2-inch chunks. Set aside and preheat your oven to 400°F (204°C).
- Cook the Wild Rice: Drain the soaked rice and transfer it to a pot. Add the vegetable broth and stir to combine. Cover and bring to a boil over medium-high heat. Once boiling, stir the rice once more, cover, and reduce to a low simmer.
- Simmer Rice: Let the rice simmer gently for about 40 minutes, until it is tender, chewy, and the broth is fully absorbed. If you skip soaking, expect cooking times near 50 minutes. Test for doneness by tasting a grain; it should be cooked through but with bite.
- Rest the Rice: Remove the pot from heat, fluff the rice gently with a fork, and let it rest covered for 10 minutes to fully absorb steam and finish cooking evenly.
- Roast the Vegetables: While the rice cooks, toss the sliced delicata squash and shallots with olive oil, salt, pepper, and garlic powder on a baking tray. Arrange in a single layer and roast in the preheated oven for 20-22 minutes until tender and caramelized. For extra crispness, broil the veggies for an additional 2-3 minutes at the end.
- Prepare the Dressing: Combine olive oil, apple cider vinegar, minced garlic, Dijon mustard, salt, and pepper into a jar or container. Secure the lid and shake vigorously until well emulsified.
- Assemble the Pilaf: In a large mixing bowl or serving tray, combine the cooked wild rice, roasted delicata squash and shallots, shredded Brussels sprouts, toasted sliced almonds, and dried cranberries. Pour the prepared garlic Dijon dressing over the mixture and toss gently to coat evenly.
- Serve: Serve the pilaf warm as a satisfying side or vegetarian main. Enjoy the mix of textures and balanced flavors.
Notes
- Soaking the wild rice shortens cooking time and improves texture but can be skipped with longer cooking.
- Broiling the roasted vegetables at the end adds crispness and color.
- Adjust dressing seasoning with salt and pepper to taste before tossing.
- This pilaf can be served warm or at room temperature, making it versatile for meal prep or entertaining.
- Use a sharp knife for slicing the delicata squash to ensure clean cuts.
Keywords: wild rice pilaf, roasted delicata squash, vegetarian pilaf, fall side dish, healthy rice pilaf, Brussels sprouts recipe, Dijon dressing, cranberry almond pilaf
