Ingredients
INGREDIENTS FOR 5 SERVINGS 1 1/2 cups uncooked wild rice (colorful mix of long grain brown rice, wild rice, red rice, black rice) SUBSTITUTES: brown rice or farro 1lb Brussels sprouts, halved or quartered 1/2 medium sweet onion, chopped 2 tablespoons olive oil 1 teaspoon sea salt (or more/less to taste) 1/2 teaspoon black pepper (or more/less to taste) 3 tablespoons (dark) maple syrup 1 cup chopped pecan
INGREDIENTS FOR 5 SERVINGS 1 1/2 cups uncooked wild rice (colorful mix of long grain brown rice, wild rice, red rice, black rice) SUBSTITUTES: brown rice or farro 1lb Brussels sprouts, halved or quartered 1/2 medium sweet onion, chopped 2 tablespoons olive oil 1 teaspoon sea salt (or more/less to taste) 1/2 teaspoon black pepper (or more/less to taste) 3 tablespoons (dark) maple syrup 1 cup chopped pecan
Steps Cook wild rice according to the instructions provided on the package. Once finished cooking fluff with a fork and set aside. Set oven to 400F/204C. On a large baking tray, toss Brussels sprouts and onions in oil, sea salt & pepper. Spread them out as much as possible, leaving as much room between the veggies as possible. If needed, cook in batches or use 2 baking trays. Roast for 25 – 30 minutes, stirring halfway through to encourage even cooking and browning. After 20 minutes has passed, stir in the maple syrup among the vegetables, the bake for the remaining time. Pro-tip: if you want crispier edges or more color, broil for the final 2 – 3 minutes but monitor to prevent burning. In a large mixing bowl, add the fluffed rice, maple roasted veggies, pecans and cranberries.
