5 oz red pearl onions, peeled and halved through root end (about 1 cup=5 oz)
1/2 cup water
1 lb baby Brussels sprouts
2 tbsp sherry vinegar
3 tbsp pure maple syrup
2 tsp Dijon mustard
1. Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook (uncovered) until tender, about 40 minutes. Drain rice.
2. Meanwhile, melt 2 tbsp (or 2/3) of the butter in a large saute pan over medium heat. Toast pecans, stirring frequently, until fragrant, about 5 minutes. With a slotted spoon, transfer pecans to a plate, and season with salt.
3. Add remaining butter, the pearl onions, and the water to pan; simmer until water is evaporated and onions are tender and pale golden, about 10 minutes.
4. Trim Brussels sprouts, then score an X into the bottom of each one. Place in a steaming basket or colander set in a saucepan filled with 1 inch of water. Bring water to a boil, then reduce to a simmer; cover and steam until just tender enough to pierce with the tip of a sharp knife, 6 to 8 minutes.
5. In a bowl, whisk together sherry vinegar, maple syrup, and mustard. Add rice, Brussels sprouts, and onions; toss to coat, and season with salt and pepper. Coarsely chop pecans and add just before serving, warm or at room temperature.