Wild Rice with Roasted Grapes, Pecans, and Sage

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Yield: Servings: 6 to 8


Maple-glazed pecans and balsamic-roasted grapes elevate this wild rice side dish to delicious new heights. Look for balsamic glaze near the vinegars at the supermarket.


1 cup wild rice

Kosher salt

2 cups seedless grapes, preferably a mix of colors

1 Tbs. balsamic glaze

2 Tbs. unsalted butter

1 medium shallot, finely chopped (1/4 cup)

1 cup pecans, toasted and coarsely chopped

1 Tbs. pure maple syrup

2 tsp. chopped fresh sage

1 Tbs. fresh lemon juice

1/2 tsp. freshly ground black pepper


Bring 1 quart of water to a boil in a 4-quart saucepan. Add the rice and 1 tsp. salt, turn the heat down to maintain a gentle simmer, cover, and cook until the grains are tender but not split open, 45 to 55 minutes. Drain in a colander.

Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.

In an 8

Rating: 5