Wild Rice with Roasted Grapes & Walnuts
Wild Rice with Roasted Grapes & Walnuts could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For $1.02 per serving, you get a side dish that serves 6. One portion of this dish contains about 3g of protein, 9g of fat, and a total of 153 calories. If you have red grapes, salt and pepper, shallot, and a few other ingredients on hand, you can make it. 798 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 50 minutes. It is brought to you by Oh My Veggies. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is tremendous. Try Wild Rice Dressing with Roasted Grapes and Walnuts, Wild Rice Pilaf with Roasted Grapes and Walnuts, and Roasted Brussels Sprouts And Grapes With Walnuts for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 cup wild rice, cooked according to package directions
2 tablespoons chopped fresh sage leaves
1 tablespoon + 2 teaspoons olive oil, divided
2 cups red seedless grapes
1 tablespoon red wine vinegar
Salt and pepper to taste
1 shallot, thinly sliced
1/2 cup toasted walnut pieces
Equipment:
oven
baking paper
baking sheet
bowl
Cooking instruction summary:
Preheat oven to 400ºF.Toss the grapes and shallot with 2 teaspoons of olive oil. Transfer to a baking sheet that's been sprayed with oil or lined with parchment paper and roast for about 20 minutes, or until the grapes are softened, but not burst. Transfer the grapes and shallot to a large bowl. Add rice, walnuts, remaining oil, vinegar, and sage and gently toss, careful not to smash the grapes. Season with salt and pepper to taste.
Step by step:
1. Preheat oven to 400ºF.Toss the grapes and shallot with 2 teaspoons of olive oil.
2. Transfer to a baking sheet that's been sprayed with oil or lined with parchment paper and roast for about 20 minutes, or until the grapes are softened, but not burst.
3. Transfer the grapes and shallot to a large bowl.
4. Add rice, walnuts, remaining oil, vinegar, and sage and gently toss, careful not to smash the grapes. Season with salt and pepper to taste.
Nutrition Information:
covered percent of daily need
