Wild Rice with Roasted Grapes, Maple Hazelnuts and Sage
The nuttiness of whole-grain wild rice blended with fragrant fresh sage adds depth, while roasted grapes combined with balsamic vinegar bring an unexpected twist. Maple-glazed hazelnuts and savory shallot elevate this subtly sweet and aromatic side dish.
- 2 cups wild rice
- 1 teaspoon salt
- 2 cups seedless purple grapes
- 1 tablespoon balsamic vinegar
- 2 tablespoons butter or butter alternative
- 1 medium shallot, finely chopped (about ½ cup)
- 1 cup hazelnuts, coarsely chopped
- 1 tablespoon pure maple syrup
- 2 teaspoons chopped fresh sage, divided
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon freshly ground black pepper
- Bring 4 cups of water to a boil in a medium saucepan. Add rice and salt, reduce heat to simmer, cover and cook until the grains are tender, about 45 to 50 minutes.
- Meanwhile, heat oven to 350°F.
- In an 8-by-8-inch baking dish, toss grapes with balsamic vinegar and roast until they’re soft but still hold their shape, about 30 minutes. Set aside to cool.
- Melt butter in a saucepan over medium heat. Add shallot and cook about 2 to 3 minutes, stirring occasionally, until softened. Stir in hazelnuts and maple syrup, and cook until the syrup is absorbed, about 1 to 2 minutes. Remove from heat and stir in 1 teaspoon of sage.
- In a large serving bowl, combine the cooked rice, roasted grapes, lemon juice and pepper; stir gently to combine. Pour nut mixture over rice mixture and gently fold together. Serve garnished with the remaining teaspoon of sage. Serves 10.
Serving size: ¾ cup
Calories: 225; Total fat: 10g; Saturated fat: 2g; Cholesterol: 6mg; Sodium: 239mg; Carbohydrates: 38g; Fiber: 4g; Sugars: 8g; Protein: 7g; Potassium: 304mg; Phosphorus: 150mg