A healthy vegan dinner recipe made of Basmati Rice and Wild rice. The rice pilaf recipe has shredded Brussels sprouts and sunflower seeds.
Rice Pilaf made with wild rice, basmati rice, shredded Brussels sprouts and sunflower seeds.
This pilaf recipe will make even the biggest Brussels sprouts hater into a fan!
The basmati rice mixed with cranberries make the Brussels sprouts taste like heaven!
Honestly, I am a huge fan of Brussels sprouts and I think many of you are because you love my Mediterranean Brussels Sprouts Recipe.
It really is a delicious vegetable when it is cooked right. Buttery Brussels sprouts with extra black pepper are my huge weakness.
If you like pilaf recipes, try my barley pilaf recipe today.
Praising Brussels sprouts
– The Brussels sprouts are the true fan of this recipe. They add flavor and additional nutrition to this recipe. The best way to add them to this recipe is to shred them.
– It is easy to take the easy way out by placing the Brussels sprouts into a processor and shredding them. The results will be an unevenly shredded mess.
– Just like everything else in life, if you want something done right, do it yourself. Cut the the Brussels sprouts into half, lengthwise.
– Then cut them into long and thin strips starting from the edge, working inwards. I like to keep them a little thick so they don’t burn out when cooked.
This is the first time I have used wild rice for a recipe on my blog and they rarely make an appearance in my daily diet. Now that I have tried it in this rice pilaf recipe, I am wondering why I was so hesitant to try it. It as a light flavor with high protein and low sodium. It is definitely going into my weekly diet
Not surprisingly, I have included dried cranberries in this recipe. My pantry is filled with them because I have a friends with a very strange sense of humor. They add a natural and healthy sweetness to this recipe which means that I don’t have to add any sugars to the recipe.
What is your favorite way to use wild rice?
How To Make Rice Pilaf
1) Cook the rice first. You should be able to find a mix of Basmati and wild rice in your grocery store. Use about 3/4 cup of uncooked mix of wild rice and Basmati rice. There is no shortcut when it comes to cooking rice. Follow this simple steps to make the perfect basmati rice
2) Take about 15 Brussels sprouts and cut them in half lengthwise. Cut the halved Brussels sprouts into long shreds. Keep them a little thick to prevent them from burning during the cooking process. After shredding them, you will have about 3 cups worth of shredded Brussels sprouts.
3) Take a quarter of a red onion and cut it into julienne style. Do the same for 2 cloves of garlic.
4 ) In a pan that has a thick bottom, add 2 tsp of vegetable oil. Add the onions and garlic to it. Stir gently to make sure that the onions don’t burn.
5) When the onions are translucent, add 1 tsp of cumin seeds and roast for 30 more seconds
6) Add the shredded Brussels sprouts and mix well. Keep the heat low to keep them crisp
7) Add 1 tsp of salt and 1 tsp of freshly ground black pepper
8) Let the Brussels sprouts cook for about 20 minutes on low heat. Make sure you are stirring constantly during those 30 minutes
9) Add 1/2 tsp of cayenne pepper, 2 Tbsp of sliced almonds, 2 Tbsp of sunflower seeds and 1 tsp of whole pistachios.
10) Add 1 tsp of freshly squeezed lime juice, 1 tsp of salt, 1/2 tsp of balsamic vinegar and 1/4 tsp of turmeric. Turmeric is optional, but, it will add a little color to the recipe.
11) Add the drained and cooked rice to the brussels sprouts. Mix well
Serve this rice pilaf as a meal by itself or as a side meal.
Rice Pilaf With Brussels Sprouts and Sunflower Seeds
- 1/2 cup wild rice (uncooked)
- 1/2 cup Basmati rice (uncooked)
- 20 Brussels sprouts
- 1/4 red onion julienned
- 2 cloves garlic cut into long strips
- 2 tsp vegetable oil
- 1 tsp cumin seeds
- 2 tsp salt (Split into half)
- 1 tsp black pepper
- 1/2 tsp red chili powder or Cayenne pepper
- 2 Tbsp almonds sliced
- 2 Tbsp sunflower seeds
- 1 tsp whole pistachios
- 1 tsp lime juice
- 1 tsp salt
- 1/2 tsp balsamic vinegar
- 1/4 tsp turmeric (optional)
- Cook the rice first
- Take about 15 Brussels sprouts and cut them in half lengthwise.
- Cut the halved Brussels sprouts into thick, long shreds
- In a pan that has a thick bottom, add oil, onions and garlic
- When the onions are translucent, add cumin seeds and roast for 30 more seconds
- Add the shredded Brussels sprouts and mix well. Keep the heat low to keep them crisp
- Add salt and black pepper
- Let the Brussels sprouts cook for about 20 minutes on low heat, stirring constantly
- Add red chili powder, sliced almonds, sunflower seeds and pistachios
- Add lime juice, salt, balsamic vinegar and turmeric
- Add the drained and cooked rice to the Brussels sprouts. Mix well
- Serve this rice pilaf as a meal by itself or as a side meal.