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2 fork recipe Wild Rice Quinoa and Roasted Grape Salad
Servings: 6 to 8

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Wild rice and roasted grape salad  

A wonderful warm fall salad made with wild rice, balsamic roasted grapes, pecans, and walnuts. This is my go-to side dish for Thanksgiving dinner, but I eat as my dinner any time throughout the year.

Prep Time
10 minutes
Cook Time
45 minutes

Ingredients:

Optional Additions:

Special Equipment:

No special equipment is required.

 

Preparation Method:

Notes:

You can use a variety of grains such as hulled barley, farro, spelt, or whatever your favorite may be. If desired, you can lightly toast the pecans and walnuts by placing them on a baking sheet in a 350° F oven for about 10 minutes.

You can use pre-cooked packaged wild rice or other grains and reheat based on the package instructions for a fast and easy meal. Make sure there are not any additional seasonings or strange additives in the cooked/packaged wild rice. Using pre-cooked wild rice will drastically reduce the cooking.

Putting it all together:

Cook the wild rice and quinoa (and any optional grains you may enjoy) according the instructions provided on the packaging but add extra water. When the grains are cooked, drain off any excess liquid using a fine mesh strainer. The grains can be cooked up to 2 days ahead of time if refrigerated in a covered container. Alternatively, you can use pre-cooked grains (see note above).

If the dried cranberries are hard or too dry, soak them in warm water for about 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. In an 8×8-inch baking dish, toss the grapes with the balsamic vinegar and spread in a single layer. Roast until they’re soft but still hold their shape, about 15 minutes. Set aside.

Heat a large non-stick saucepan over medium heat. Add the onion and a couple tablespoons of water and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the minced garlic, pecans, walnuts, and maple syrup and cook until the syrup is absorbed, about 2 minutes. Remove the pan from the heat and stir in the sage and lemon juice. Add the rice, grapes, lemon zest, cranberries, and black pepper. If desired, add 1 cup of diced and roasted butternut squash or other winter squash. Stir to combine and serve while warm

Note: If your rice and quinoa were previously cooked and are not warm, add them to the pan before removing from the heat and cook over medium heat until warmed through, adding a couple of tablespoons of water as necessary to keep from sticking.