WILD RICE WITH ROASTED GRAPES, PECANS & SAGE

By jarren

Ingredients

• 1 cup wild rice
• Kosher salt
• 2 cups seedless grapes, preferably a mix of colors
• 1 tbsp balsamic glaze
• 2 tbsp unsalted butter
• 1 medium shallot, finely chopped (1/4 cup)
• 1 cup pecans, toasted and coarsely chopped
• 1 tbsp pure maple syrup
• 2 tsp chopped fresh sage
• 1 tbsp fresh lemon juice
• 1/2 tsp freshly ground black pepper

Details

Servings 6

Preparation

Step 1

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 8x8-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.