Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts

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READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in a heavy large saucepan over medium heat.
  • Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
  • Add wild rice, 4 1/2 cups of broth, thyme, and the salt and bring to a simmer; cover, reduce heat to medium-low and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
  • This can be made a day ahead. Cool slightly; cover and chill.
  • Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
  • Meanwhile, preheat oven to 350 degrees F.
  • Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
  • Transfer to a bowl and toss with the balsamic vinegar.
  • This part can be made up until 4 hours ahead and let stand at room temperature.
  • Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
  • Season to taste with salt and pepper.
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