WILD RICE WITH ROASTED GRAPES, PECANS AND SAGE

Wild rice with roasted grapes, pecans and sage image

Number Of Ingredients 11

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1 cup Wild Rice
1 pinch Kosher Salt
2 cups Seedless Grapes mixed colors
1 tablespoon Balsamic Glaze
2 tablespoons Butter
1 piece Medium Shallot finely chopped
1 cup Pecans
1 tablespoon Maple Syrup
2 teaspoons Fresh Sage
1 tablespoon Lemon Juice
1/2 teaspoon Ground pepper

Steps:

Bring 1 quart of water to a boil in a 4 quart sauce pan. Add rice and tsp of salt, turn heat down to maintain gentle simmer, cover and cook until grains are tender but not spit open, 45-55 minutes. Drain in colander.
Meanwhile position a rack in the center of the oven and heat to 350. In 8x8 inch baking dish toss grapes with balsamic glaze and spead in a single layer. Roast until they are soft but still hold their shape, about 15 minutes. Set aside.
Melt butter in the saucepan over medium heat. Add shallot and cook stiring occasionally, until softened, about 3 minutes. Stir in the pecans and syrup and cook util syrup is absorbed, about 2 minutes. Remove from heat and stir in 1 tsp of the sage.