With a simple Brussels sprouts mirepoix, bone broth cooked rice, and all the sweet and salty flavors: this Chicken Sausage Wild Rice Pilaf is the coziest healthy dish!
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Although the summer is approaching, I’m still 100% in love with fall flavors. I mean, I’m not saying I’m gonna whip out the pumpkin spice and cinnamon apples, but I do love the cozy flavors of a mirepoix — aka celery, carrots, and onion sauteed with garlic. Plus, given the impending change in season, I’m totally in need of new recipes that can double as a lunch option for the next day. Rice pilaf is the perfect option. As opposed to just “rice,” there’s just something that feels fancy about having a “pilaf” … making it acceptable to just eat rice as a meal, ya know? Really, though, this Chicken Sausage Wild Rice Pilaf is just a rice that’s been jazzed up with a few sauteed veggies, flavors, and textures. It’s so easy, yet so delicious!
The breakdown…
This Chicken Sausage Wild Rice Pilaf is seriously so easy. You want to start off by simply boiling your rice with some chicken bone broth, apple cider vinegar, and a bit of dijon mustard. The bone broth really just takes the flavors of this dish above and beyond. If you’ve never had it before (like in this soup), just know that it’s an absolute game-changer for flavoring any dish. I even have found a few brands that are tasty enough to drink plain! Oh, and I guess I should mention that, although it’s quite pricey, it has a ton of health benefits — particularly for the gut. When paired with the tangy apple cider vinegar and dijon, the rice takes on so much amazing flavor before even being tossed into the skillet.
the “pilaf”
Speaking of which, when that rice is almost done cooking, I like to get the rest of this Chicken Sausage Wild Rice Pilaf going. You know, the stuff that actually makes this rice into a pilaf. To start things off, you want a good bit of butter or olive oil to move things along. This almost mimics a fried rice of sorts. Then, go in with some carrots, brussels, and an onion — aka a classic mirepoix but with Brussels instead of celery. Because, let’s be real, celery brings nothing to the table. You could even add mushrooms or peas, too, if you would like. The world is your oyster! What’s non-negotiable, however, is that sausage. You’ve gotta add in a nice flavored sausage for the ultimate result. I like to use a spicy Italian chicken sausage, but just about any ground sausage will work. You want it to get nice and browned with all the garlic and herbs. The result is truly even delicious by itself.
all the textures…
Lastly, you’ve got to throw everything together. Dump all that rice into your skillet (it’s gotta be a large skillet!!) with a few extra ingredients. This is where things can get super flexible. I like to add walnuts as my toasty crunchy component, but you could totally go with almonds, pine nuts, or pecans, too. Then, for a bit of sweetness, I like to add in some dried cranberries. Raisins, currants, chopped dried apricots, or chopped dates would also work well. Lastly, for a fresh note, I like to go in with some parsley. Chives would also be a great option! Really, you’ve just gotta get all those textural and flavorful components into the mix. You could even add goat cheese or feta cheese crumbles, too!
how to serve it up…
This Chicken Sausage Wild Rice Pilaf is truly the perfect weeknight dinner, easy lunch, or meal prep option. As a matter of fact, I love to serve it up for a simple dinner with a side salad or some veggies then eat it cold for lunch the next day. Whether you choose to reheat it or eat it straight from the fridge, this lasts wonderfully in some tupperware for at least a few days. Plus, if needed, you could throw a little bit of Tahini Caesar Dressing or a balsamic glaze into the mix. Oo, or even some greek yogurt or labneh! The sky’s the limit with this one.
I hope you love this Chicken Sausage Wild Rice Pilaf recipe as much as I do! Let me know what you think in the comments below:))
Chicken Sausage Wild Rice Pilaf
Course: Main CourseCuisine: American, FusionDifficulty: Easy6
servings10
minutes50
minutes1
hour
With a simple Brussels sprouts mirepoix, bone broth cooked rice, and all the sweet and salty flavors: this Chicken Sausage Wild Rice Pilaf is the coziest healthy dish!
Ingredients
1 cup wild rice
1 ¾ cups chicken bone broth (any broth works, though)
1 tbsp apple cider vinegar
1 tbsp dijon mustard
3 tbsp butter or olive oil
3 carrots, peeled and finely diced
½ a large sweet onion, finely diced
2 cups shredded Brussels sprouts*
Optional: 1 cup baby Bella mushrooms, roughly chopped
1 lb ground chicken sausage
3-4 cloves garlic, finely diced
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper, to taste
¼ cup walnuts, toasted and roughly chopped
½ cup fresh parsley, roughly chopped
¼ cup dried cranberries*
Optional: feta, gorgonzola, or goat cheese crumbles
Instructions
- In a small saucepan, whisk the wild rice, chicken bone broth, vinegar, and dijon to combine. Bring the liquids to a boil, then cover with a lid and reduce the heat to medium-low. Simmer for 40-50 minutes, or until the liquid has been fully absorbed. Fluff with a fork and set aside for now.
- In a large skillet, heat the olive oil or butter over medium-high heat. Once hot, toss in the carrots, onion, Brussels sprouts, and mushrooms (if using) into the skillet. Saute for 3-4 minutes, then toss in the chicken sausage. Cook for an additional 3-4 minutes, breaking up the sausage with a spoon as it browns.
- Once the sausage has browned and the vegetables have softened, toss in the garlic, thyme, oregano, salt, and pepper. Sauté for another minute.
- Toss the rice, walnuts, parsley, dried cranberries, and feta (if using) into the skillet. Mix well to combine, then turn off the heat. Serve warm and enjoy!
Notes
- Instead of dried cranberries, you can pretty much use any dried fruit. Raisins, currants, chopped dried apricots, or chopped dates would all be delicious.
- Mushrooms and/or peas would also make for delicious additions to the sauté.