• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Butter & Baggage logo
  • Home
  • Recipe Search
    • Recipe Index
    • Appetizers
    • Breads & Biscuits
    • Breakfast
      • Muffins
    • Casseroles
    • Desserts
      • Bars
      • Brownies
      • Cakes & Cupcakes
      • Cookies
      • Fruit Desserts
      • Pies, Cobblers & Crisps
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Pasta
    • Salads
    • Sauces & Dips
    • Side Dishes
    • Snacks
    • Soups & Chilis
  • Portfolio
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Search
  • Recipe Index
  • Portfolio
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Side Dishes » Wild Rice with Roasted Grapes

    Wild Rice with Roasted Grapes

    Published: Oct 25, 2015 · Modified: Aug 8, 2020 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    Wild Rice with Roasted Grapes in a bowl.

    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.

    A spoonful of Wild Rice and Grapes

    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.

    A skillet of the ingredients for Wild Rice and Roasted Grapes

    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.

    A spoonful of Wild Rice and Roasted Grapes

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

    Wild Rice with Roasted Grapes

    Wild Rice with Roasted Grapes

    Author: Barbara Curry
    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.
    5 from 1 vote
    Print Pin
    PREP: 10 minutes
    COOK: 30 minutes
    Servings: 6

    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
    Prevent your screen from going dark

    Instructions
     

    • 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.

    Nutrition

    Calories: 295kcal | Carbohydrates: 36g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 304mg | Fiber: 4g | Sugar: 12g | Vitamin A: 164IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

    Explore Recipes

    Side Dishes
    « Zesty Chicken Soup
    Chili with Chocolate »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Game Day Favorites

    • Baked Buffalo chicken wings with a blue cheese dipping sauce.
      Baked Buffalo Wings
    • Baked Chex mix in a bowl.
      Homemade Chex Mix
    • A bowl full of spicy roasted nuts.
      Spicy Roasted Nuts
    • A serving platter with mushroom crescent rolls
      Cream Cheese Crescent Roll Appetizer with Mushrooms

    Popular

    • Two breakfast puff pastry pockets on a linen napkin.
      Puff Pastry Pockets for Breakfast
    • A fork full of Steak Marsala
      Steak Marsala
    • A baking dish of Queso Chicken
      Queso Chicken
    • Mini appetizers on a platter
      Mini Croque Monsieur

    Footer

    Footer

    ↑ back to top

    COPYRIGHT © 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIES
    BRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS

    18 shares