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.
Course: Side Dish
Prep Time: 10minutes
Cook Time: 30minutes
1cuppecans(coarsley chopped and toasted)
1tablespoonpure maple syrup
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.