Wild Rice Pilaf

• servings: 15 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

2 cups wild rice blend

Regular strength chicken or vegetable broth (enough to use instead of water, for cooking rice according to package instructions)

1/4 cup salted butter (sliced)

1 large onion (chopped)

1 cup thinly sliced baby carrots

2 cups freshly shaved brussels sprouts

4 garlic cloves (minced)

1 tsp dry Italian seasoning

1/4 tsp freshly ground black pepper

Optional Garnishes: roasted slivered almonds, chopped cashews, or chopped pecans

Directions

Cook rice according to package instructions, using the broth instead of water. When cook time is up, do not open lid; turn heat off and keep lid tightly covered for 10 minutes to allow continued steaming. If rice is still a bit too firm, mix in just enough extra broth to moisten all rice, cover, and simmer another 10 minutes.

Stir

While rice is cooking, add butter to a large/deep skillet over medium high heat. Once butter is melted and starting to bubble, add onion and carrots. Stir to combine. Cover and cook 5 minutes, stirring occasionally. Add brussels sprouts, garlic, Italian seasoning, and black pepper, stirring another 2 minutes until softened.

Season

Check rice for doneness. Fluff with fork and add to skillet with vegetable mixture, stirring to incorporate. Taste and season with kosher salt and freshly ground black pepper as needed.

Nutrition

• Calories: 116 kcal
• Total Fat: 3.4 g
• Saturated Fat: 2 g
• Trans Fat: 0.1 g
• Cholesterol: 8.8 mg
• Sodium: 158 mg
• Total Carbohydrate: 18.6 g
• Dietary Fiber: 2 g
• Total Sugars: 1.5 g
• Protein: 4 g