Grilled Portobellos Filled with Wild Rice Almond Pilaf and Piquillo Pepper Vinaigrette

Ingredients

• 8 medium-sized portobello caps
• Olive oil
• Salt and pepper
• Wild Rice Pilaf, recipe follows
• Piquillo Pepper Vinaigrette, recipe follows
• 1/3 cup sliced almonds, toasted
• 1 1/2 cups wild rice
• 3 cups chicken stock, plus 1/2 cup
• 2 cups water
• Salt
• 2 tablespoons olive oil
• 1 Spanish onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup dry white wine
• 2 teaspoons finely chopped fresh thyme leaves
• 2 teaspoons finely chopped fresh rosemary leaves
• Freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 5 piquillo peppers, chopped
• 1/2 small red onion, coarsely chopped
• 8 cloves roasted garlic, peeled
• 1/4 cup aged sherry vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper
• 1/2 cup canola oil

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