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.
A family favorite! I usually make it as written but I have turned it into a main dish with the addition of roasted butternut squash cubes and some diced bacon or a little bit of sage sausage.
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...
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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