Wild Rice Dressing with Roasted Grapes and Walnuts
A sophisticated side dish combining wild and brown rice with sweet roasted grapes, toasted walnuts, and aromatic herbs. The mixture of textures from the nutty rice, juicy grapes, and crunchy walnuts creates an elegant accompaniment perfect for special occasions.
Ingredients
- •6 tablespoons butter
- •1 cup shallots
- •1 cup celery
- •2 cups wild rice
- •4½ cups chicken broth
- •1 tablespoon dried thyme
- •½ teaspoon kosher salt
- •1 cup brown rice
- •1½ cups red seedless grapes
- •1½ cups green seedless grapes
- •2 tablespoons olive oil
- •1½ teaspoons balsamic vinegar
- •1½ cups walnuts
- •1 tablespoon orange peel
Cooking Instructions
- 1.
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 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
78 min
- 2.
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. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
15 min
- 3.
Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.
5 min