Wild Rice Dressing/Stuffing With Roasted Grapes and

Name: Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter, 3/4 of a stick; 1 cup shallot, chopped, about 4 large; 1 cup celery, chopped, about 3 stalks; 2 cups wild rice, about 12 oz; 4 ½ cups low sodium chicken broth, may need more; 1 tablespoon dried thyme; ½ teaspoon coarse kosher salt; 1 cup long grain brown rice; 1 ½ cups red seedless grapes, about 8 oz; 1 ½ cups green seedless grapes, about 8 oz; 2 tablespoons olive oil; 1 ½ teaspoons balsamic vinegar; 1 ½ cups walnuts, toasted, chopped; 1 tablespoon orange peel, finely grated

Servings: persons

6 tablespoons butter, 3/4 of a stick
1 cup shallot, chopped, about 4 large
1 cup celery, chopped, about 3 stalks
2 cups wild rice, about 12 oz
4 ½ cups low sodium chicken broth, may need more
1 tablespoon dried thyme
½ teaspoon coarse kosher salt
1 cup long grain brown rice
1 ½ cups red seedless grapes, about 8 oz
1 ½ cups green seedless grapes, about 8 oz
2 tablespoons olive oil
1 ½ teaspoons balsamic vinegar
1 ½ cups walnuts, toasted, chopped
1 tablespoon orange peel, finely grated

1
Melt butter in a heavy large saucepan over medium heat.
2
Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
3
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.
4
This can be made a day ahead.
5
Cool slightly; cover and chill.
6
Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
7
Meanwhile, preheat oven to 350 degrees F.
8
Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
9
Transfer to a bowl and toss with the balsamic vinegar.
10
This part can be made up until 4 hours ahead and let stand at room temperature.
11
Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
12
Season to taste with salt and pepper.

1535

kcal

Calories

Fat

138

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons butter, 3/4 of a stick, 1 cup shallot, chopped, about 4 large, 1 cup celery, chopped, about 3 stalks, 2 cups wild rice, about 12 oz, and more.

Yes, Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions