INGREDIENTS
For the Pilaf:
6 c. wild rice
15 c. water or vegetable stock
2 c. butternut squash, peeled & cubed
2 tbsp. olive oil
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 c. pomegranate seeds
3 tbsp. chives, chopped
1 jar artichoke hearts in oil, chopped & reserve oil for vinaigrette
1 tbsp. lemon zest
For the Vinaigrette:
Juice from ½ lemon
2 tbsp. honey
2 tbsp. balsamic glaze
2 tbsp. Dijon mustard
Artichoke oil from 1 jar
½ c. olive oil
salt & pepper for seasoning
PREPARATION
Cook the Wild Rice
Bring wild rice and water to a boil. Cover, lower heat, and simmer for 42 minutes. Drain any remaining liquid, pour rice onto a sheet pan, drizzle with olive oil, and season with salt. Set aside.
Roast the Squash
Place squash on sheet pan, drizzle with olive oil, season with salt and pepper, and roast in preheated oven at 350° for 20 minutes. Let the squash cool to room temperature.
Make the Vinaigrette
Whisk the lemon juice, honey, balsamic, mustard, artichoke oil, and olive oil together. Season with salt and pepper.
Assemble the Pilaf
In a large bowl, mix cooked wild rice, squash, pomegranate, chives, artichoke hearts, and lemon. Pour vinaigrette over rice pilaf before serving. Serve warm or at room temperature.