This vegan recipe for Wild Rice with Roasted Grapes and Walnuts makes a delicious fall side dish - and it's perfect for Thanksgiving! Wild rice is tossed with oven-roasted red grapes, shallots, and toasted walnuts.
Discovering old favorites is awesome, right? So here's another old favorite: wild rice!
Wild rice is not as cool and happening as quinoa or freekeh, but you shouldn't forget about it because it too is a delicious whole grain. (And did you know it's actually a grass and not rice at all? It's a fact!)
Wild rice is one of those things that I rarely make, but whenever I do, I think, "I need to make this more often." And then I don't because I don't really know what to do with it.
Well, here's what I did with it. I roasted some grapes and sliced shallots and tossed them with wild rice, walnuts, and sage.
It's simple, but delicious - it's one of those recipes that seems like there's not much to it and you don't expect it to blow you away when you try it, but then it does. Yes, I'm telling you that this wild rice recipe will blow your mind.
If you haven't had roasted grapes before, I'm pretty sure they're about to be your new favorite thing.
This wild rice with grapes makes a totally delicious one bowl meal all year long. But it's especially perfect as a Thanksgiving side dish.
Hearty enough to eat a bowl for dinner - but delicious enough that your non-vegetarian guests will love a scoop as a side. Win-win!
And if you love this wild rice, don't miss these other tasty ideas:
- Creamy Wild Rice and Mushroom Soup
- Wild Rice and Mushroom Casserole
- Wild Rice & Roasted Root Vegetable Bowls
- 2 cups red seedless grapes
- 1 shallot thinly sliced
- 1 cup wild rice cooked according to package directions
- ½ cup walnut pieces toasted
- 1 tbsp + 2 tsp olive oil divided
- 1 tbsp red wine vinegar
- 2 tbsp fresh sage leaves chopped
- salt and pepper to taste
- Preheat oven to 400°F.
- 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; gently toss, careful not to smash the grapes. Season with salt and pepper to taste.