Serves 6 – 8
Nice hearty side dish with both crunch and a hint of sweetness to offset the earthy flavors of wild rice. It’s both sweet and savory and a great accompaniment to roasted chicken dishes and turkey.
1 cup wild rice
2 cups seedless grapes, preferably a mix of colors
1 tablespoon balsamic glaze or vinegar
2 tablespoons canola oil
1 medium shallot, finely chopped (1/4 cup)
1 cup pecans, toasted and coarsely chopped
1 tablespoon pure maple syrup
2 teaspoons chopped fresh sage or ½ teaspoon dried
1 tablespoon fresh lemon juice
1/2 teaspoon 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 preheat oven to 350°F.
In an 8×8-inch baking dish, toss the grapes with the balsamic glaze/vinegar and spread in a single layer. Roast until they’re soft but still hold their shape, about 15 minutes. Set aside.
Heat oil 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 half of the sage. Add the rice, grapes, lemon juice, and pepper; stir gently to combine. Season to taste with salt and serve garnish with remaining sage.