Wild Rice Pilaf with Brussels Sprouts

[nverland]

Wild Rice Pilaf with Brussels Sprouts
Prep Time: 20 minutes - Cook Time: 1 hour - Total Time: 1 hour, 20 minutes
Yield: 8 servings

Ingredients

3 tablespoons grape seed oil
1 small onion, diced
3 cloves garlic, minced
2 cups uncooked wild rice mix
4 cups vegetable stock
1 bay leaf
2 sprigs fresh thyme
½ teaspoon salt, plus more to taste
1/8 teaspoon freshly ground white pepper, plus more to taste
1 cup shaved (thinly sliced) Brussels sprouts
½ cup dried cranberries or dried cherries
½ cup pecans, toasted and coarsely chopped
For the sage vinaigrette:
1 tablespoon finely minced fresh sage
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons pure maple syrup

Instructions

Set a large pot or Dutch oven over medium heat and add the oil. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion is soft and turning golden, 7-8 minutes. Add the garlic and cook, stirring frequently, for another minute, until fragrant.
Add the wild rice mix to the pan. Cook, stirring constantly, until the rice toasts a bit, 2-3 minutes. Add the vegetable stock, bay leaf, thyme, ½ teaspoon salt and 1/8 teaspoon pepper to the pan. Lower the heat and simmer, covered, until the rice is tender, 30-40 minutes. Remove from heat and stir in Brussels sprouts. The residual heat will cause them to wilt. Let cool completely. Refrigerate until ready to serve.
Just before serving, stir in the dried cranberries or cherries and chopped pecans.
Make the vinaigrette. In a small bowl, whisk together sage, vinegar, oil and maple syrup. Pour over the rice and give it a quick stir. Taste and add more salt and pepper, if desired.