- 1 cup wild rice, rinsed and drained
- 3 cups vegetable stock
- 6 shallots, quartered
- 6 tablespoons olive oil, divided
- Salt and pepper, to taste
- 3 cups baby spinach
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon orange zest
- 1/4 cup currants
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped toasted pecans
Preheat oven to 375° F.
Combine rice and stock in a saucepan over high heat; bring to a boil. Reduce heat to a simmer, cover and cook until kernels puff open and most of the liquid is absorbed, 40 to 45 minutes. Uncover and fluff with a fork.
Toss together shallots, 2 tablespoons oil, salt and pepper. Spread mixture onto a baking sheet. Bake until shallots are caramelized, 20 to 30 minutes. Toss with spinach to wilt, then let cool slightly. Gently break apart shallots into smaller pieces
In a small bowl, whisk together vinegar, remaining 4 tablespoons oil, mustard and orange zest. Season to taste with salt and pepper.
In a large bowl, gently toss together wild rice, shallots, spinach, currants, parsley, pecans and dressing. Transfer to a baking dish, cover and bake until heated through, about 20 minutes.