Preparation

• 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 8×8-inch baking dish, toss the grapes with the balsamic glaze and spread in a single layer. Roast until they’re soft but still hold their shape, about 15 minutes. Set aside.
• Melt the butter in the saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the pecans and syrup and cook until the syrup is absorbed, about 2 minutes. Remove from the heat and stir in 1 tsp. of the sage. Add the rice, grapes, lemon juice, and pepper; stir gently to combine. Season to taste with salt and serve garnished with the remaining 1 tsp. sage.