Wild Rice Pilaf with Roasted Grapes, Pecans, and Sage

Wild Rice Pilaf with Roasted Grapes, Pecans, and Sage
Maple-glazed pecans and balsamic-roasted grapes elevate this rice side dish to delicious new heights
Serves: serves 6-8
  • 1 cup Mixed Rice Blend which includes wild rice
  • Kosher salt
  • 2 cups seedless grapes, preferably a mix of colors
  • 1 Tbs. balsamic glaze
  • 2 Tbs. unsalted butter
  • 1 medium shallot, finely chopped (1/4 cup)
  • 1 cup pecans, toasted and coarsely chopped
  • 1 Tbs. pure maple syrup
  • 2 tsp. chopped fresh sage
  • 1 Tbs. fresh lemon juice
  • ½ tsp. freshly ground black pepper
  1. Cook 1 cup of the Rice Blend according to directions on Package
  2. Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.
  3. 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.
  4. 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.
Look for balsamic glaze near the vinegars at the supermarket.
Super Store’s President’s Choice Rice Blend a medley of white, brown, basmati, red and wild rice worked very well in this recipe.
If you just want to use just Wild rice here’s the directions: 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.


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