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wild rice pilaf with roasted vegetables in wooden bowl

Wild Rice Pilaf with Roasted Sweet Potatoes and Orange Balsamic Drizzle

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  • Author: Rachel Zierzow
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 10-12 servings 1x
  • Category: Holiday Side Dish
  • Cuisine: American

Description

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.


Ingredients

Scale

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

Pilaf

  • 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

Instructions

Vinaigrette

  1. 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.

Pilaf

  1. Preheat oven to 400° F and line sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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