Wild Rice with Sautéed Grapes

This hearty side dish gives the earthy flavor of wild rice a bright burst of sweetness and acidity from panblistered grapes. 1 cup wild rice

Sea salt

2 tablespoons unsalted butter,

divided use

2 cups seedless grapes, preferably a

mix of colors

1 tablespoon white wine vinegar 1 teaspoon honey

1 medium shallot, finely chopped 1 cup pecans, toasted and coarsely

chopped

1 tablespoon pure maple syrup 2 teaspoons chopped fresh sage 1 tablespoon fresh lemon juice 1⁄2 teaspoon freshly ground black pepper

Instructions:

Bring 1 quart of water to a boil in a 4-quart saucepan. Add the rice and 1 teaspoon of salt, turn the heat down to maintain a gentle simmer, cover and cook until the grains are tender, 40-50 minutes. Drain in a colander.

Heat 1 tablespoon of the butter in a skillet over medium-high. Add the grapes and sauté until they start to blister, 5-7 minutes. Add the vinegar and honey and continue cooking until the vinegar is evaporated, about 2 more minutes. Put the grapes in a bowl and set aside.

Melt the remaining butter in the skillet and reduce the heat to medium. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the pecans and syrup and cook until the syrup is absorbed, about 2 minutes. Remove from the heat and stir in 1 teaspoon of the sage.

Place the rice in a large bowl. Scrape the shallots, pecans and sage out of the skillet into the bowl. Add the lemon juice and black pepper and toss to combine. Add the grapes and gently fold them into the rice. Garnish with the remaining sage and serve.

Makes 8 servings Nutrition per serving:

230 calories, 12 g fat (3 g saturated fat), 10 mg cholesterol, 140 mg sodium, 29 g carbohydrates, 3 g dietary fiber, 14 g sugar, 5 g protein