Crispy Wild Rice Pilaf
This crispy wild rice pilaf is the perfect side dish for when you want stuffing but without the bread! It’s gluten-free, and bursting with autumn flavors.
Ingredients
Instructions
Rinse the rice well under cool water and add it to a pot. Cover with chicken broth and add the ghee and salt. Bring to a boil. Cover the pot with a tight lid and reduce to a low simmer for 35-45 minutes or until the rice is cooked and has absorbed all of the broth. Remove from the heat and keep covered for another 10-15 minutes. Remove the lid and allow the rice to cool completely, preferably overnight in the fridge.
Preheat the oven to 400 F and line a large baking sheet with parchment paper. Add the cooked rice to the baking sheet along with the brussels sprouts, shallot, salt, pepper, garlic powder and thyme. Top with avocado oil and apple cider vinegar.
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Continue Reading at Unboundwellness →Chef's Notes
Make sure the rice is spread in an even layer on the sheet pan. If the rice overlaps, it won’t get as crispy!
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Reviews from the Original Source
Made this with leftover wild rice and without the cranberries due to allergy. Increased heat to 450° for second half of cooking time. Topped with crumbled Prairie Breeze Cheddar.
Really good! I might try at 425° next time.
Absolutely delicious! I shared this at a college student potluck this evening and it received rave reviews. Will definitely make again!
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