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Wild Rice-Sweet Potato Pilaf with Peanut Sauce & Basil Hazelnut Gremolata
2 or 4 Serving Dinner

Wild Rice-Sweet Potato Pilaf

with Peanut Sauce & Basil Hazelnut Gremolata

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice Less Prep Low Sodium High Fiber Bone Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
570
FAT
22g
CARBOHYDRATES
86g
PROTEIN
13g

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INGREDIENTS

  1. ½ cup wild rice
  2. 1 sweet potato, peeled and diced
  3. 1 tbsp sesame oil
  4. 6 oz Brussels sprouts, thinly sliced
  5. 6 tbsp Thai Peanut sauce
  6. 1 lemon, zested and juiced (divided)
  7. 0.5 oz fresh basil, torn into pieces
  8. ¼ cup hazelnuts, roughly chopped
  9. 1 tbsp vegetable oil*
  10. Salt and pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: peanut, sesame, tree nut (coconut, hazelnut)
Tools: Large nonstick skillet, Small saucepan
SERVINGS
PREP & COOK TIME
30 min
CALORIES
570
FAT
22g
CARBOHYDRATES
86g
PROTEIN
13g

Get Recipes Delivered

INSTRUCTIONS

1
Make the rice

Add wild rice blend, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender, 28 to 32 minutes. Drain any remaining water. (4-serving meal: use 2 cups water).

2
Make the sweet potatoes and Brussels sprouts

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sweet potato and cook until golden brown and cooked through, 10 to 12 minutes. Add sesame oil, Brussels sprouts, and a pinch of salt and pepper. Stir fry until the greens are crisp-tender, 3 to 4 minutes. (4-serving meal: use 2 tbsp vegetable oil).

3
Make the sauce and basil topping

Add Thai peanut sauce and lemon juice to a small bowl, stir to combine, and set aside. In another small bowl, add basil, lemon zest, and hazelnuts, combine, and set aside. TIP: Use less lemon juice if you’d like a less citrusy sauce.

4
Serve

Divide wild rice between two shallow bowls and top with sweet potato and Brussels sprouts. Drizzle with peanut sauce and garnish with the basil hazelnut gremolata. Dig in!

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