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Cranberry Wild Rice with Sweet Potato and Brussels Sprouts

  • Prep-time: / Ready In:
  • Makes 8 cups
  • Serving size: 2 cups rice and vegetables
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Equal parts festive and comforting, this cranberry wild rice and roasted veggie dish is perfect for entertaining or enjoying over the weekend. Wild rice cooked in vegetable broth absorbs rich, savory flavor, while a simple cranberry-balsamic reduction, added to the rice just before serving, lends a delightful brightness. The subtle caramelized notes of roasted sweet potatoes and Brussels sprouts ground the dish, giving the flavorful rice something to work against. Garnish with walnuts and fresh rosemary for a meal to remember!

Tips

Gluten-free version: To make this gluten-free, choose a Dijon mustard that is certified gluten-free.

For more inspiration, check out these tasty ideas:

By Laura Marzen, RD, LD,

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Ingredients

  • 2 medium shallots
  • 3 cups low-sodium vegetable broth
  • 1½ cups dry wild rice, rinsed and drained
  • 1 lb. sweet potatoes, peeled and cut into 1-inch cubes
  • 12 oz. fresh Brussels sprouts, trimmed and halved
  • ¾ teaspoon + ⅛ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup fresh or frozen whole cranberries
  • ¾ cup balsamic vinegar
  • 3 tablespoons pure maple syrup
  • 3 teaspoons Dijon mustard
  • ¼ cup chopped toasted walnuts
  • 1 tablespoon chopped fresh rosemary

Instructions

  • Preheat oven to 425°F. Thinly slice one of the shallots; set aside. Chop the remaining shallot. In a 6-quart heavy pot combine chopped shallot, broth, and wild rice. Bring to boiling; reduce heat. Cover and simmer 40 to 45 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
  • Meanwhile, line a large shallow roasting pan with parchment paper. Add sweet potatoes to pan; toss with 2 tablespoons water. Spread evenly. Cover loosely with foil. Roast 20 minutes. Reduce oven temperature to 375°F.
  • Add Brussels sprouts and sliced shallot to pan with sweet potatoes. Sprinkle with ¾ teaspoon of the salt, the pepper, and 2 tablespoons water. Toss to coat; spread evenly. Roast, uncovered, 15 to 20 minutes or until vegetables are tender and starting to brown.
  • In a medium saucepan combine the next four ingredients (through mustard) and the remaining ⅛ teaspoon salt. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until cranberries are very tender and most have popped. Cool slightly; transfer mixture to a blender or food processor. Cover and pulse until slightly thickened with some visible chunks, adding 2 to 4 tablespoons water as needed to reach desired consistency. (Or use an immersion blender to partially blend the cranberry sauce right in the saucepan.) Add to wild rice; toss to combine.
  • Spoon wild rice mixture into a shallow serving bowl; top with Brussels sprouts mixture. Sprinkle with walnuts and rosemary.
Nutritional Information:

Per serving (2 cups rice and vegetables): 512 calories, 101 g carbohydrates, 15 g protein, 6 g total fat, 1 g saturated fat, 0 g cholesterol, 601 mg sodium, 12 g fiber, 31 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of recipe developer and nutritionist Laura Marzen by Theresa Schumacher Photography

About the Author

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website. Photo by Theresa Schumacher Photography
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