Wild Rice Pilaf

This WILD RICE PILAF has a generous mix of some of the best fall ingredients, and will be a holiday hit no doubt! The broth helps bring flavor to this dish quickly, so you won't be in the kitchen all day making this one. We all love that!

Wild rice mixed with delicious vegetables makes for one heck of a side dish, especially around the holiday season. The chewy wild rice, naturally sweet roasted vegetables, crispy bacon, crunchy pecans, and bright lemon all come together in a way that feels both comforting and fresh. This recipe doesn't call for it, but you could add dried cranberries to really ramp up the traditional holiday flavors.

It's simple, wholesome, naturally gluten-free, and packed with flavors and textures that make every bite delicious. If you're looking for a fresh spin on holiday side dishes this year, make sure to add this one to the list!

INGREDIENTS

1 cup wild rice, uncooked

2 1/4 cups chicken or vegetable broth

1 tsp extra virgin olive oil 

4 bacon strips, uncooked

2 cups sweet potatoes, peeled and chopped

2 cups fresh asparagus, trimmed and cut into 1-inch pieces

1/2 cup red onion, diced

2 cups fresh kale, chopped

1 Tbsp fresh garlic, minced

1 tsp salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/2 cup pecans, chopped

1/4 cup fresh lemon juice

Fresh parsley, for garnish

HOW TO MAKE

-Rinse wild rice thoroughly.

-In a large saucepan combine rice and broth, and bring to a boil.

-Cook according to package instructions.

-While rice is cooking, cook bacon in a large skillet over medium heat until crispy. Once done, set aside on a paper towel lined plate.

-In the same skillet over medium-high heat add sweet potatoes, asparagus, and onion. -Cook until fork tender, about 8-10 mins.

-While vegetables are cooking, break bacon up into bite-sized pieces.

-Once vegetables are done, stir in kale, garlic, salt, pepper, dried thyme, bacon, pecans, rice, and lemon juice.

-Garnish with parsley and serve.