A fun side dish made of wild rice “stuffing”, fresh sage and roasted balsamic grapes.
- 1-pound seedless red grapes, washed
- 1 tablespoon olive oil
- ½ teaspoon kosher or sea salt
- 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
- Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
- 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.
- 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.
- 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