Wild rice pilaf is hearty and flavorful with baby arugula and pecans added at the end for freshness and crunch. Serve as a side dish or spoon into baked acorn squash halves.
Orange Balsamic Vinaigrette
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh orange zest
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 cup yellow or red onion, diced
- 1 cup celery, diced
- 1 cup wild rice, rinsed
- 3 cups water or vegetable stock
- 3/4 teaspoon sea salt, divided
- 2 cups sweet potato, 1/2 inch cubes
- 1 cup baby arugula
- 1/4 cup parsley, chopped
- 1/4 cup dried cranberries
- 1/4 cup pecan pieces, toasted
- In a medium bowl or glass measuring cup, whisk together first 5 ingredients, then whisk in olive oil in a slow, steady stream. Set aside.
- Preheat oven to 400° F and line sheet pan with parchment paper.
- Heat medium saucepan with a lid over medium heat for a minute. Add 1 tablespoon olive oil, onion, celery, and 1/4 teaspoon sea salt, and sauté for 1-2 minutes.
- Gently stir in wild rice being careful not to break the grains. Add water or vegetable stock and bring to a boil. Cover and turn to low. Let simmer for 45 minutes, then turn heat off and let sit with the lid on for 15 more minutes.
- In a medium bowl, toss sweet potato cubes with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Spread evenly on sheet pan and roast for 15 minutes, or until starting to brown. Turn sweet potatoes with a spatula halfway through to prevent burning. Remove from the oven and let cool.
- Place rice into a large bowl and toss with roasted sweet potatoes, baby arugula, parsley, dried cranberries, and toasted pecans. Plate wild rice pilaf on a platter or shallow bowl and drizzle with vinaigrette just before serving.