The bold color and flavor of this side dish is the perfect complement to Roast Turkey with Cornbread Stuffing.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

  • 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)

41 Ratings
  • 5 star values: 8
  • 4 star values: 16
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
11/25/2013
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."
Rating: 2 stars
12/02/2011
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