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Baby Brussels Sprouts with Wild Rice and Pecans

  • Servings: 8
Baby Brussels Sprouts with Wild Rice and Pecans

Source: Martha Stewart Living, November 2011


  • 2 cups wild rice
  • 3 tablespoons unsalted butter
  • 3/4 cup pecans
  • Coarse salt
  • 1 cup (5 ounces) red pearl onions, peeled and halved through root end
  • 1 pound baby brussels sprouts
  • 2 tablespoons sherry vinegar
  • 3 tablespoons pure maple syrup
  • 2 teaspoons Dijon mustard


  1. Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook (uncovered) until tender, about 40 minutes. Drain rice.

  2. Meanwhile, melt 2 tablespoons butter in a large saute pan over medium heat. Toast pecans, stirring frequently, until fragrant, about 5 minutes. With a slotted spoon, transfer pecans to a plate, and season with salt.

  3. Add remaining 1 tablespoon butter, the pearl onions, and 1/2 cup water to pan; simmer until water is evaporated and onions are tender and pale golden, about 10 minutes.

  4. Trim brussels sprouts, then score an X into the bottom of each one. Place in a steaming basket or colander set in a saucepan filled with 1 inch of water. Bring water to a boil, then reduce to a simmer; cover and steam until just tender enough to pierce with the tip of a sharp knife, 6 to 8 minutes.

  5. In a bowl, whisk together sherry vinegar, maple syrup, and mustard. Add rice, brussels sprouts, and onions; toss to coat, and season with salt and pepper. Coarsely chop pecans and add just before serving, warm or at room temperature.

Reviews (2)

  • smilam1 25 Nov, 2013

    I certainly wish these recipes would show a photo of the finished dish...It is so hard to imagine how it should look. "A picture speaks a thousand words."

  • akgary 2 Dec, 2011

    Too much rice - balance is off so the "dressing" is not enough. Cut the rice, increase the dressing - and make sure that your brussel sprouts are all the way cooked through - taste not just time

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