Wild Rice with Roasted Grapes

Wild Rice with Roasted Grapes is made with fluffy wild rice tossed with grapes roasted in balsamic vinegar. The tangy grapes are tossed with toasted pecans, shallots, and maple syrup, for a savory and slightly sweet side dish that jazz up any dinner.

Course: Side Dish

Cuisine: American

Servings:

Prep Time: 10

Cook Time: 30

Ingredients

▢ 1 cup wild rice (uncooked)
▢ 2 cups seedless grapes
▢ 1 tablespoon balsamic vinegar
▢ 2 tablespoons butter
▢ 1 shallot (finely chopped)
▢ 1 cup pecans (coarsley chopped and toasted)
▢ 1 tablespoon pure maple syrup
▢ 1 tablespoon lemon juice
▢ salt and pepper

Instructions

Cook wild rice according to directions.
Preheat oven to 400º.
In an 8 x 8 inch baking dish add grapes and balsamic vinegar and toss to combine. Roast until they are soft but still hold their shape, about 20-30 minutes depending on how large they are.
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. Remove from the heat. Add rice, grapes, lemon juice, and salt and pepper to taste.

Barbara's Notes + Tips

You can substitute any type of rice, but I prefer the chewiness of wild rice.
Some grapes will take longer to roast then others so check them periodically.

Nutrition