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:

Quickview
153k Calories
3g Protein
8g Total Fat
17g Carbs
28% Health Score
Limit These
Calories
153k
8%

Fat
8g
14%

  Saturated Fat
1g
6%

Carbohydrates
17g
6%

  Sugar
8g
10%

Cholesterol
0.0mg
0%

Sodium
35mg
2%

Get Enough Of These
Protein
3g
6%

Copper
6mg
316%

Manganese
0.66mg
33%

Vitamin K
9µg
9%

Magnesium
32mg
8%

Fiber
1g
8%

Vitamin B6
0.15mg
7%

Phosphorus
69mg
7%

Vitamin B1
0.09mg
6%

Potassium
190mg
5%

Iron
0.93mg
5%

Zinc
0.76mg
5%

Folate
19µg
5%

Vitamin B2
0.08mg
5%

Vitamin E
0.57mg
4%

Calcium
30mg
3%

Vitamin B3
0.56mg
3%

Vitamin C
2mg
3%

Vitamin B5
0.13mg
1%

Selenium
0.8µg
1%

covered percent of daily need
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Food Trivia

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

Food Joke

When the employees of a restaurant attended a fire safety seminar, they watched a fire official demonstrate the proper way to operate an extinguisher. "Pull the pin like a hand grenade," he explained, "then depress the trigger to release the foam." Later an employee was selected to extinguish a controlled fire in the parking lot. In her nervousness, she forgot to pull the pin. The instructor hinted, "Like a hand grenade, remember?" In a burst of confidence she pulled the pin -- and hurled the extinguisher at the blaze.

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