Wild Rice Pilaf with Roasted Grapes and Walnuts

A great side dish of wild rice with roasted grapes and walnuts.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American


  • 6 tablespoons butter* 3/4 stick
  • 1 cup chopped shallots, about 4 large
  • 1 cup chopped celery, about 3 stalks
  • 2 cups wild rice, about 12 ounces
  • 4 cups or more chicken broth*
  • 1 tablespoon dried thyme
  • 1/2 teaspoon coarse kosher salt
  • 2 cups concord grapes, or red seedless grapes
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 cups walnuts, toasted, chopped
  • 1 tablespoon finely 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.
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