Winter Side Dish — Wild Rice, Brussels Sprouts, Pomegranate, And Pistachios – a delicious recipe with wild rice, broth, brussels, pistachios. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 375u00b0
2
Add broth or water and wild rice to a pot and bring to a boil. Reduce heat, cover, and simmer for 45 minutes. Take off heat for 10 minutes (still covered). Fluff with a fork.
3
Cut brussels sprouts in half, or smaller if some are very large. The pieces should be similar in size to prevent burning the small ones. Line a baking sheet with foil and place brussels sprouts on foil. Drizzle with olive oil, season with salt and pepper, and push around sprouts to make sure the olive oil is evenly distributed. I recommend placing brussels cut side down. This helps develop that crunchy outside and soft inside. Roast in oven for 15-20 minutes, until brussels are somewhere between golden brown and charred (whatever your preference).
4
Combine rice, brussels sprouts, pistachios, and pomegranate seeds.
173
kcal
Calories
38
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 cup wild rice, 1 3/4 cups broth or water, 15 brussels sprouts, 1/3 cup shelled, roasted, unsalted pistachios.
Yes, Winter Side Dish — Wild Rice, Brussels Sprouts, Pomegranate, And Pistachios falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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