A great side dish of wild rice with roasted grapes and walnuts.
Course: Side Dish
1cupchopped shallots,about 4 large
1cupchopped celery,about 3 stalks
2cupswild rice,about 12 ounces
4cupsor more chicken broth*
1/2teaspooncoarse kosher salt
2cupsconcord grapes,or red seedless grapes
1 1/2teaspoonsbalsamic vinegar
1 1/2cupswalnuts,toasted, chopped
1tablespoonfinely grated orange peel
Slide Ridge honey wine vinegar,optional for finishing
Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Re-warm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
Meanwhile, preheat oven to 350°F. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. Add grapes and any juices and walnuts to hot rice; toss well. Season to taste with salt and pepper. Garnish with orange peel.
If you’re making this for dinner like I did, add 1-2 chicken cooked breasts, diced or shredded to the rice. I cooked the chicken in a skillet with olive oil, salt, pepper, and thyme.
This recipe can be made vegetarian or vegan just by using vegetable broth and olive oil instead of butter.