For Day 22 of our A Bowl A Day series, I’m sharing one of my all-time favorite dishes – Malak’s Wild Rice Pilaf with Mushrooms and Brussels Sprouts. This dish is the perfect balance of hearty and light, with wild rice as the base, topped with sautéed mushrooms, sweet craisins, and the earthy goodness of Brussels sprouts.
The wild rice gives this pilaf a lovely chewy texture, while the vegetables – carrots, celery, and leeks – add that perfect crunch and savory flavor. The toasted walnuts or pecans add an extra layer of crunch and richness, and the craisins bring a touch of sweetness that really makes the dish shine.

Ingredients:

For the Pilaf:

• 2 cups wild rice
• 6 cups vegetable broth or chicken stock
• 1/2 tsp salt
• 3-4 tbsp olive oil (or butter)
• 8 oz mushrooms, cut or torn
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1 1/2 cups sliced leeks (or onion)
• 4 garlic cloves, roughly chopped
• 1-2 tbsp fresh thyme (or rosemary/sage)
• 1/4-1/2 cup craisins (or dried cherries)
• 2 cups shredded Brussels sprouts (or kale)
• Toasted walnuts or pecans

Instructions:

1. Cook the Wild Rice:
In a large pot, bring the vegetable broth to a boil, then add wild rice and salt. Lower the heat, cover, and simmer for 35-45 minutes until the rice is tender and chewy. Keep it covered and warm, saving any leftover broth.

2. Sauté the Vegetables:
While the rice is cooking, heat olive oil (or butter) in a large skillet over medium heat. Add the mushrooms and sauté for 6-7 minutes until golden. Add the diced carrots, celery, and leeks, seasoning with salt and pepper. Cook for 5-7 minutes, then stir in the garlic and herbs. Deglaze the pan with a splash of white wine or water.

3. Finish the Pilaf:
Stir in the craisins and cook for another minute. Add the shredded Brussels sprouts (or kale) and let them wilt. Stir in the cooked rice and mix well. Add a little extra broth if needed to loosen the dish.

4. Garnish and Serve:
Serve warm, garnished with toasted walnuts or pecans and fresh parsley. For a festive touch, sprinkle pomegranate seeds on top.

Health Benefits:

• Wild rice is a whole grain packed with fiber, helping with digestion and overall health.
• Mushrooms provide antioxidants and vitamin D, while also being a great source of protein.
• Brussels sprouts and kale are packed with vitamins C, K, and A, supporting immune health.
•  Craisins provide a natural sweetness and antioxidants to help combat oxidative stress.
• Nuts like walnuts and pecans add healthy fats, which are great for heart and brain health.

This dish is not just a perfect meal for Futoor or Suhour but also a nourishing addition to any meal throughout the year. I hope you love it as much as I do!

Enjoy this hearty, nutritious bowl – perfect for nourishing your body during Ramadan