Wild Rice with Roasted Grapes

Wild Rice with Roasted Grapes transforms a plain side dish to a fabulous one that even picky eaters will like. Roasting the grapes in balsamic vinegar and then adding toasted pecans gives you a healthy and amazing addition that works with almost any main dish. Great to take for a potluck or serve for guests.

Anytime I make something that I don’t think my girls will particularly like, I try to make a side with it that will help the meal be more of a success.  Since everyone in my house likes rice and grapes, I jazzed up some wild rice with roasted grapes and toasted pecans and it was a hit.

Roasting grapes, like almost any other fruit or vegetable, totally changes the flavor.  I drizzled the grapes first with a good quality balsamic vinegar.  If you don’t have this on hand use a balsamic glaze.  Roasting in the glaze almost caramelizes the grapes.  While they are roasting, you saute shallots and add toasted pecans with a little maple syrup. then you combine it and add some fresh sage.

The result is a savory and slightly sweet dish that no one will turn down, even your pickiest eaters.

Fine Cooking

Wild Rice with Roasted Grapes

Wild Rice with Roasted Grapes transforms a plain side dish to a fabulous one that even picky eaters will like. Roasting the grapes in balsamic vinegar and then adding toasted pecans gives you a healthy and amazing addition that works with almost any main dish. Great to take for a potluck or serve for guests.

• Author: Barbara Curry
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 1x
• Category: Side

Scale 1x2x3x

Ingredients

• 1 cup wild rice
• 2 cups seedless grapes
• 1 tablespoon balsamic glaze
• 2 tablespoons butter
• 1 shallot , finely chopped
• 1 cup pecans, coarsley chopped and toasted
• 1 tablespoon pure maple syrup
• 1 teaspoons fresh sage, chopped
• 1 tablespoon lemon juice
• salt and pepper

Instructions

1. Cook wild rice according to directions.
2. Preheat oven to 350º.
3. In an 8 x 8 inch baking dish add grapes and balsamic glaze and toss to combine. Roast until they are soft but still hold their shape, about 20 minutes.
4. In a medium skillet, melt butter over medium heat. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add toasted pecans and syrup and cook until the syrup has absorbed, about 2 minutes. Add sage and remove from heat. Add rice, grapes, lemon juice, and salt and pepper to taste.