Step 1

You will need seven 12-inch metal skewers for this recipe. Top the salad with chopped toasted pecans for added crunch.

Step 2

Bring 2 quarts water to boil in large saucepan over medium-high heat. Add rice and 1 teaspoon salt and cook, stirring occasionally, until rice is tender, about 25 minutes. Drain rice in fine-mesh strainer and rinse under cold water until chilled. Drain well and set aside.

Step 3

Whisk vinegar, sugar, mustard, pepper, and 1¼ teaspoons salt together in large bowl. Transfer ¼ cup vinegar mixture to second large bowl and whisk in 3 tablespoons oil; set aside. Add pork, rosemary, and remaining ½ teaspoon salt to remaining vinegar mixture; toss to coat; and let sit for 10 minutes.

Step 4

Thread pork onto four 12-inch metal skewers. Thread peaches onto three 12-inch metal skewers and brush with remaining 1 tablespoon oil. Grill skewers over hot fire until well charred on all sides and meat registers 140 degrees, 6 to 10 minutes, flipping as needed for even browning. Transfer to platter. Add arugula and cooked rice to vinaigrette and toss to combine. Season with salt and pepper to taste. Serve.