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Recipe

Wild Rice with Roasted Grapes, Pecans, and Sage

Scott Phillips

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.

Ingredients

  • 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

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 10
  • Sodium (mg): 140
  • Carbohydrates (g): 29
  • Fiber (g): 3
  • Protein (g): 5

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.

Reviews

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Reviews (2 reviews)

  • VOnDC | 09/29/2019

    I made this to go with Fish en Paillote and it was excellent. I used a fig balsamic glaze vice a straight balsamic and used fresh sage out of our garden and it was a hit. I did roast the grapes longer than called for because I wanted them to almost to the bursting point. Also, I did not cook the wild rice as long as called for because it was beginning to split. Excellent recipe and will make it again. My wife and I were also discussing ways this could be made into a salad, like making a balsamic vinegarette to accent the glaze. Maybe next time...

  • RosieGirl | 11/22/2015

    I have made this recipe numerous times, and it is always a fantastic hit. This was the first recipe I ever used with balsamic glaze, and now I always have a bottle on hand (I have cooked down balsamic vinegar before, but much easier just to have the glaze). If I use it for a party, I get several requests for the recipe. It is a great combination of flavors, and once you figure out how to make it, even though there are several steps, it is really easy.I usually roast the grapes with the balsamic glaze well in advance, roast the pecans ahead of time, and cook the wild rice in my rice cooker (use the brown rice setting). This all takes minimal effort. And then before serving, I do the saute part, and mix it all up.Well worth the effort!

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