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This crispy wild rice pilaf is the perfect side dish for when you want stuffing but without the bread! It’s gluten-free, and bursting with autumn flavors.

crispy wild rice pilaf with brussels sprouts, shallots, dried cranberries, and herbs.

Stuffing is a holiday classic that everyone has to have on their table. I have recipes for gluten-free stuffing and sweet potato sausage stuffing, and they’re both delicious. But with crispy rice having a moment on social media, I had the idea to marry crispy rice and stuffing into this yummy dish!

This crispy wild rice pilaf is the perfect swap for stuffing at your holiday table, but made with even more veggies, and no bread.

Why you’ll love this recipe

  • Crispy rice… need I say more?! If you love fried rice recipes like this sheet pan shrimp fried rice or ground beef fried rice, you’re going to love this recipe. It’s a very similar vibe to fried rice, but even more hearty.
  • Move over stuffing! This recipe is basically like a rice stuffing. It will fill that space on your table, but with zero bread.
  • It’s full of fall flavors. Brussels sprouts, dried cranberries, and tons of herbs!

Recipe ingredients

Crispy wild rice pilaf ingredients laid out in bowls.
  • Wild rice. There are a lot of different kinds of wild rice, but I like to use this wild rice blend.
  • Brussels sprouts, shallots and herbs.
  • Dried cranberries.
  • Chicken broth.

Substitutions and modifications

  • Coconut oil or avocado oil. You can easily swap this out of the ghee.
  • Vegetable broth. You can use vegetable broth in place of chicken broth to make this plant based.
  • Yellow onion. This is an easy swap for shallots.
  • Rosemary and sage. You can add or swap this out for the thyme and parsley.

How to make Crispy Wild Rice Pilaf

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Step one. Combine the rinsed wild rice with salt, ghee, and broth.

Step two. Cook the wild rice until cooked through.

Step three. Add the cooked rice to a sheet pan along with the Brussels sprouts, shallots, and herbs.

Step four. Flatten so the rice is in an even layer.

Step five. Bake until the rice is crispy.

Step six. Add dried cranberries and serve!

Tips & Tricks

  • Make sure the rice is spread in an even layer on the sheet pan. If the rice overlaps, it won’t get as crispy!
  • Use a large sheet pan. Crowding the pan will also result in a less crispy final product. Make sure to use a very large sheet pan.
  • Cool the rice in the fridge if you’re pressed for time. This recipe works best with rice cooled overnight, but if you’re pressed for time, you can spread the rice in an even layer on a sheet pan and let it cool in the fridge.

Recipe FAQS

Do you need to use cold rice when making wild rice pilaf?

When making any crispy rice, it’s key to make sure the rice is fully cooled and cold. Warm rice has too much moisture and won’t get crispy.

Is wild rice gluten-free?

Yes! Wild rice is gluten-free, making this the perfect GF dish. Keep in mind rice is still a grain so it’s not grain free.

Crispy wild rice pilaf in a bowl with a wooden spoon.

If you tried these Crispy Wild Rice Pilaf or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Crispy Wild Rice Pilaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings 1x
  • Category: Sides
  • Method: Baked
  • Cuisine: Global
  • Diet: Gluten Free
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Description

This crispy wild rice pilaf is the perfect side dish for when you want stuffing but without the bread! It’s gluten-free, and bursting with autumn flavors.

 

Ingredients

Scale

For the rice

  • 1 cup wild rice, dry
  • 1 3/4 cup chicken broth
  • 2 tsp ghee (sub avocado oil)
  • 1/2 tsp salt

For the pilaf 

  • Cooked and cooled wild rice (the recipe above yields about 3 cups cooked)
  • 1 large shallot, thinly sliced
  • 1 cup Brussels sprouts, shredded
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp fresh thyme leaves (plus extra for garnish)
  • 1 tbsp avocado oil
  • 2 tsp apple cider vinegar
  • 3 tbsp dried cranberries
  • 1 tbsp fresh parsley, chopped

Instructions

  1. Rinse the rice well under cool water and add it to a pot. Cover with chicken broth and add the ghee and salt. Bring to a boil. Cover the pot with a tight lid and reduce to a low simmer for 35-45 minutes or until the rice is cooked and has absorbed all of the broth. Remove from the heat and keep covered for another 10-15 minutes. Remove the lid and allow the rice to cool completely, preferably overnight in the fridge. 
  2. Preheat the oven to 400 F and line a large baking sheet with parchment paper. Add the cooked rice to the baking sheet along with the brussels sprouts, shallot, salt, pepper, garlic powder and thyme. Top with avocado oil and apple cider vinegar. 
  3. Use a silicone spatula or flat wooden spoon to gently toss the rice and veggies to coat in the avocado oil and seasonings. Flatten the rice in a single layer, spreading across the baking sheet to avoid too much overlapping. 
  4. Transfer to the oven and bake for 25-28 minutes, tossing halfway through. The rice should be lightly crisp on the edges. 
  5. Remove from the oven and allow to cool before garnishing with dried cranberries, parsley, and some fresh thyme. 

Notes

Make sure the rice is spread in an even layer on the sheet pan. If the rice overlaps, it won’t get as crispy!