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.
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
- 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