Wild Rice with Roasted Grapes

Have you ever roasted grapes? If not, it’s time!

Roasting and caramelizing brings out the natural sweetness of the grapes, and they honestly taste like candy! When paired with this slightly savory, slightly sweet wild rice “stuffing”, you have a match made in heaven.

First, toss your favorite seedless red grapes in a little olive oil and a sprinkle of salt. Roast them at 400 degrees, tossing occasionally, until the grapes burst and are caramelized on the exterior.

While the grapes roast, saute celery and shallots in a bit of butter or olive oil. Add a full cup of chopped pecans, then some fresh sage, salt, black pepper and a little bit of poultry seasoning. Stir in balsamic vinegar and maple syrup for some tangy and sweet flavor.

Fold in three cups of cooked wild rice. You can make your own on the stove in stock or water (it takes about 45 minutes) or you can purchase prepared rice that comes in a can or pouch. Stir everything together, including the roasted grapes, and you have a showstopping side dish!

Serve with a holiday meal or with your favorite protein and vegetable for a delicious weeknight dinner.

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Wild Rice with Roasted Grapes

  • Author: Julie Andrews
  • Prep Time: 15-20 mins
  • Cook Time: 35-45 mins
  • Total Time: 50 mins-1 hr 5 mins
  • Yield: Serves 8 1x
  • Category: Side Dish
  • Method: Stove-Top, Roasting


A fun side dish made of wild rice “stuffing”, fresh sage and roasted balsamic grapes.



Roasted Grapes:

  • 1-pound seedless red grapes, washed
  • 1 tablespoon olive oil
  • ½ teaspoon kosher or sea salt


Wild Rice:


  • 2 tablespoons butter or olive oil
  • 2 medium stalks celery, diced
  • ½ medium shallot, peeled and minced
  • 1 cup chopped pecans or walnuts
  • 3 small leaves fresh sage, chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 ½ teaspoons kosher or sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon poultry seasoning (optional)
  • 3 cups cooked wild rice or wild rice blend
  • ¼ cup flat-leaf Italian parsley leaves, chopped


  1. Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
  2. Place the grapes on the baking sheet and toss with olive oil and salt. Roast for 35-45 minutes or until the grapes burst, shaking the pan periodically to rotate the grapes.
  3. In a large saucepan or skillet, heat the butter or olive oil to medium. Add the celery and shallot and sauté 3-4 minutes or until soft. Add the pecans and sauté another 1-2 minutes or until lightly toasted. Stir in the sage, balsamic vinegar, maple syrup, salt, black pepper, poultry seasoning (if using) and cooked wild rice. Add the roasted grapes and toss until everything is combined. Taste and adjust the seasoning, if necessary.
  4. Serve topped with freshly chopped parsley.


Cooking Tip: To cook wild rice, follow the package instructions. If there are no package directions, follow these directions.


  • Serving Size: 1/8 of recipe
  • Calories: 209
  • Sugar: 6g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 1g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: side dish, grapes, wild rice