Cook your wild rice according to the package directions, using our in-post tips. You can cook the rice at the same time as you finish the rest of the steps to save time.
1 cup uncooked wild rice
Preheat your oven to 400°F. Place washed and halved Brussels sprouts as well as unpeeled whole garlic cloves on a baking sheet. Coat evenly with olive oil and sprinkle with salt.
1 pound Brussels sprouts, 3 large whole garlic cloves, 1 to 2 tablespoons olive oil, ½ teaspoon coarse salt
Roast Brussels sprouts for 20 to 25 minutes. Stir and flip halfway through the cooking time.
Once the sprouts and rice are both ready and cool enough to handle, toss them together in a large mixing bowl. Peel and smash the cooked garlic, then add into the bowl along with dried cranberries, sliced celery, chopped pecans, and lemon zest.
½ cup dried cranberries, ½ cup diced celery, ⅓ cup chopped pecans, ½ cup shredded Parmesan cheese, Zest of ½ lemon
Whisk together olive oil, balsamic vinegar, Dijon, maple syrup, black pepper, salt, and lemon juice.
5 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon real maple syrup, ½ teaspoon black pepper, ½ teaspoon coarse salt, Juice of ½ lemon
Stir in the vinaigrette to taste, then toss to combine. Grate or sprinkle Parmesan cheese on top. Serve warm or at room temperature, and enjoy!