Shredded Brussels sprouts pilaf made with wild rice blend and topped with dried cranberries is an easy side dish or main course meal to make for any meal. It is hearty and nutritious recipe for the whole family

This recipe was originally posted on August 17th, 2016 and updated on March 2020. Get the version 1 recipe information here

Hate eating whole Brussels sprouts?

(Who DOESN’T!)

Well, here is a trick that just might make you love eating them!

Chop them into strips and make a pilaf with them!

Drool, drool and some more drool!

Top view of a grey bowl with Brussels sprouts pilaf over orange and white cloths

Tips for making this pilaf

  • I hand chopped each of the Brussels sprouts because I have too much time on my hands. 🙂 If you don’t have time, you can use a vegetable shredder to make it easier. The shredder may be fast, but, you get more even shreds when done with hand. Either way, you will get amazing tasting pilaf
  • Use wild rice blend with this pilaf. Wild rice alone will not add any flavors or texture to it. Also, wild rice blend is cheaper than getting only wild rice
  • Be sure to choose the right type of Brussels sprouts. They should be small and have tightly-packed leaves.
  • Don’t over cook the Brussels sprouts. They should remain slightly crunchy. Over-cooked sprouts tend to loose their nutritional value
  • During the cooking process, don’t stir it too much and too often. I do it a lot in this recipe’s video and that is not good. In short, do as I say and NOT as I do.
closeup view of Brussels sprouts pilaf in a grey bowl with a copper spoon in it

What’s the deal with sprouts?

There are 2 types of people in this world. Those who love Brussels sprouts and those who would rather starve than eat a single leaf of a sprout!

So, what camp are you in?

I used to be the latter, but, now I am a huge sprout lover. I can’t believe I wasted so much time hating them!

So, what’s the deal with Brussels sprouts? Why is it despised so much?

I think the secret is in how it’s prepared. First, they need to be cooked right and then, flavored right.

Top view of a grey bowl with Brussels sprouts pilaf over orange and white cloths

Once that happens, you get the best Brussels sprouts recipe ever made!

Roasted sprouts brings out all it’s flavors. They get the perfect caramelized texture. Use minimum seasonings because Brussels sprouts don’t need too much flavorings.

This time, I stir-fried them stove top which brings out all their flavors. The best way to stir-fry them is to chop them lengthwise

Another fun thing you can make is a simple Brussels sprouts curry! It’s unbelievably easy to make and it tastes so good. I like to serve it with fried rice and enjoy it with naan too.

Answering common questions

Front and closeup view of Brussels sprouts pilaf in a grey bowl with a copper spoon in it
What is pilaf?

Pilaf is a rice recipe that includes additional ingredients, not just plain rice. Pilaf (AKA pulau) is an Eastern word that is a cooking method. However, over the years, it has also become the name of the dish.
Pilaf means “fluffy” or “filled with air”. The rice is fluffed so that you can see each individual grain of rice. In other words, it is not sticky rice.
Pilaf is a family favorite, especially when made with basmati rice.

Can I use brown rice instead of wild rice?

Yes, you can absolutely use brown rice instead of wild rice. Long grain brown rice is actually part of the wild rice blend that I used in this recipe.
Brown rice may be harder to flavor, so, you may have to add extra seasonings. Add extra cumin-coriander powder and red chili pepper.

Can I freeze this this pilaf?

No, don’t freeze this Brussels sprouts pilaf. The Brussels sprouts will loose all their texture and taste. Maybe their nutrition value too!
But, you can refrigerate it and use during the week. I like to put it meal prep containers with a side of pita bread and roasted chickpeas
It’s my idea of the perfect lunch recipe.

How long should I cook the sprouts?

Cook the chopped Brussels sprouts for only 8 minutes on low heat. Stir them once or twice only to prevent burnt edges
Be sure to stir it gently while it’s cooking.

Front and closeup view of Brussels sprouts pilaf in a grey bowl with a copper spoon in it

How do I cook the wild rice?

  • In a pot, add 3/4 cup of wild rice, 1 and 3/4 cup of water and 1 Tbsp of vegan butter
  • Bring the contents of the pot to a boil
  • Reduce the heat to low and then cover the pot
  • Simmer on low for about 30-40min. When all the water has dissipated, the rice is done cooking
  • Turn off the heat and use a fork to mix the rice. It will fluff the rice while separating each grain

Chopping Brussels sprouts

Start by cutting the bottom tip of the Brussels sprouts

The author using a large kitchen knife to cut the bottom of the sprout

Cut the sprout into half, lengthwise

The author using a large kitchen knife to cut the sprout into half

Take one half of the sprout and lay it cut side down. Cut thin strips of the sprout, lengthwise

The author using a large kitchen knife to cut the sprout into thin strips

Do the same for the 2nd half of the sprout.

A large knife about to cut strips of a small sprout

Continue the above steps until you have cut all 13 of the sprouts

If you see big pieces like these, cut them into thinner strips

cut sprouts that are wide and getting ready to be cut thinner

When done, sit back and admire your hard work! 🙂

Image of all the chopped burssels sprouts

How to make Brussels sprouts pilaf

Finely chop the Brussels sprouts first

Use a strong bottom pan to make this pilaf. I used a stainless steel pan for it

Heat the pan for 30 seconds and then add 3 Tbsp spoons of extra virgin olive oil

A green bottle pouring extra virgin olive oil to a stainless steel pan

Add 2 tsp of cumin seeds and roast for 10 seconds

cumin in a stainless steel pan with oil

Add ¼ of an red onions (julienned) and stir. Let them cook for about 1 minutes

red onion strips added to the pan

Add 3 cloves of garlic (minced) and mix well

Th author adding minced garlic to the pan using a wooden spoon

Add the chopped Brussels sprouts to the pan

Brussels sprouts added to the pan

Top with 1 Tbsp salt and mix gently

Salt being drizzled over the chopped sprouts in the pan

Cook on low for about 8 minutes or until the Brussels sprouts become soft and they have shrunk in the pan. You will notice that there is a lot more space to move around in the pan

Sprouts after they have been cooked in the pan

Add 1½ cups of cooked wild rice (3/4 cup uncooked)

Cooked wild rice added to the pan with the sprouts

Add the 1 Tbsp turmeric, 1 Tbsp red chili powder and 1 Tbsp cumin-coriander powder. Adjust the chili powder based on your taste

Gently mix the rice and sprouts mixture

Add the sliced almonds to the pan. I used about 1/4 cup of sliced almonds, but, you can adjust to your taste

sliced almonds added to the pan

Add ¼ cup of dried cranberries to the pan

dried cranberries added to the pan

Mix well and serve.

If you like pilaf recipes, try my barley pilaf recipe. Leftover Cranberries can be so useful in many recipes.

What will you make with left over wild rice? How about adding mushrooms and pesto in it? Or, use them in an acorn stuffing recipe.

Here is a simple way to make roasted Brussels sprouts using Za’atar spice.

Liked this recipe? Made it? Be sure to share your photos and tag me on Instagram (@healingtomato). I would love 5 star ratings below, if you liked this recipe. Your support means so much to me.

Top view of shredded Brussels sprouts in a grey bowl. Placed on an orange cloth.

Brussels sprouts pilaf recipe

Rini
Brussels sprouts pilaf made with wild rice blend and topped with dried cranberries is an easy side dish or main course meal to make for any meal. It is hearty and nutritious recipe for the whole family
4.50 from 2 votes
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Course Side Dish
Cuisine American, Asian
Servings 3 People
Calories 378 kcal

Equipment

Ingredients
  

Optional ingredients

Instructions
 

  • Finely chop the Brussels sprouts
  • Use a strong bottom pan to make this pilaf. I used a stainless steel pan for it
  • Heat the pan for 30 seconds and then extra virgin olive oil
  • Add cumin seeds and roast for 10 seconds
  • Add red onions and stir. Let them cook for about 1 minutes
  • Add garlic and mix well
  • Add the chopped Brussels sprouts to the pan
  • Top with salt and mix gently
  • Cook on low for about 10 minutes or until the Brussels sprouts become soft and they have shrunk in the pan.
  • Add cooked wild rice
  • Add turmeric, red chili powder and cumin-coriander powder
  • Add the sliced almonds and dried cranberries to the pan
  • Top with the lime juice and mix well before serving

Video

Notes

– Nutrition value is approximate
 
  • I hand chopped each of the Brussels sprouts because I have too much time on my hands. 🙂 If you don’t have time, you can use a vegetable shredder to make it easier. The shredder may be fast, but, you get more even shreds when done with hand. Either way, you will get amazing tasting pilaf
  • Use wild rice blend with this pilaf. Wild rice alone will not add any flavors or texture to it. Also, wild rice blend is cheaper than getting only wild rice
  • Be sure to choose the right type of Brussels sprouts. They should be small and have tightly-packed leaves.
  • Don’t over cook the Brussels sprouts. They should remain slightly crunchy. Over-cooked sprouts tend to loose their nutritional value
  • During the cooking process, don’t stir it too much and too often. I do it a lot in this recipe’s video and that is not good. In short, do as I say and NOT as I do.
 

Nutrition

Calories: 378kcal
Keyword How to cook brussels sprouts, what to make with brussels sprouts
Tried this recipe?Let us know how it was!

Version 1 of this Recipe

A healthy vegan dinner recipe made of Basmati Rice and Wild rice. The rice pilaf recipe has shredded Brussels sprouts and sunflower seeds. Vegetarian Dinner

From time to time, I will go through old recipes to update the content. Sometimes, I update just the images and sometimes, I give the recipe a complete makeover

This brussels sprouts pilaf recipe was originally published on August 17th, 2016 at 3:25pm. See the original recipe here. As you can see from the version 1 image, this post desperately needed an update!

I kept the recipe the same except for removing the basmati rice and sunflower seeds. Basmati rice made this recipe heavier than necessary. With wild rice, the recipe is lighter and tastes so much better

You can go with the basmati instead of the wild rice blend. But, I don’t recommend using both in this pilaf recipe.

https://twitter.com/healingtomato/status/806904950135681024

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4 Comments

  1. This is an excellent recipe. I used fresh habanero instead of the chili powder, a preserved lime instead of the lime juice and sultanas instead of cranberries. I think the quantities of spices that you recommend are perfect. The recipe would probably be nice without spices too, but the quantities you give are definitely good.

  2. I thought this had way too many seasonings. Too much cumin for sure. I might try again as I think it has potential but will absolutely tone down the cumin, tumeric and red pepper