Today I have a veggie-filled recipe to share!
We’re talking Brussels sprouts, sweet potatoes, mushrooms, red bell pepper, onion, and tomatoes. All in ONE highly nutritious dish.
Most of those veggies were sautéed before adding sherry and tomato paste to the mixture. (Remember, I told you that sherry would come in handy!)
Then, it’s time for the wild rice! Wild rice is a food I’ve loved since first bite. And I think that first bite of wild rice I ever had was likely in my aunt’s Wild Rice & Sausage dish as a kid – still a favorite of mine. I just love that nutty chew found in wild rice.
In this dish, I also used of the last of the Moroccan Saffron I was gifted last Christmas!
But that was okay, because it gave me time to prepare the rest of our dinner, which included the roasted sweet potatoes and Brussels sprouts that were served with this wild rice pilaf.
…And Blackened Salmon! Truly a favorite recipe of ours lately.
After an hour of cooking, the rice had absorbed most of the cooking liquid (broth and tomato juice)and the grains of rice had “popped.” So pretty! All the steam coming off this huge pot blurred up the shot a bit.
Roasted Brussels sprouts and and sweet potatoes added color, texture, flavor, and nutrition to this tasty wild rice pilaf recipe. This dish is so hearty that it could easily stand as a meatless entrée, rather than just a side, as well.
I must say I was a fan! I ate this for dinner on Saturday, and then for lunch for the next three days! Ummm yeah! No joke.
The December 2012 issue of Eating Well had a many recipe gems – a really good issue! This is the first of a few recipes I’ve tried from this particular issue this month. Stay tuned for more!
Wild Rice Pilaf with Sweet Potatoes & Brussels Sprouts
Recipe From EatingWell; November/December 2012
- 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
- 1/2 cup dry sherry
- 2 tablespoons tomato paste
- 1 1/2 cups wild rice (about 10 ounces)
- 1 14-ounce can diced tomatoes
- 2 cups vegetable broth
- 1 1/2 cups water
- 1/4 teaspoon crumbled saffron
- 2 cups halved Brussels sprouts
- 1 small sweet potato, peeled and cut into 1-inch cubes <-I used two
- 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 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°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°.
- 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.
My rating: 8/10