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.
Wild Rice with Roasted Grapes
- 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
- Cook wild rice according to directions.
- Preheat oven to 350º.
- 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.
- 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.