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Wild Rice Dressing with Roasted Grapes and Walnuts

Wild Rice Dressing with Roasted Grapes and Walnuts

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This wild rice dressing with roasted grapes and walnuts is a sophisticated high-protein side dish that brings together a beautiful array of textures and autumnal flavours. The earthy, nutty base of wild and brown rice is perfectly offset by the burst of sweetness from oven-roasted grapes and the aromatic brightness of fresh orange zest. Toasted walnuts provide a satisfying crunch, making this a truly well-rounded recipe that feels both wholesome and indulgent.

Ideal for a Sunday roast or as a substantial vegetarian main, this versatile dish can be prepared in advance to save time in the kitchen. The combination of slow-simmered grains and savoury shallots makes it a comforting choice for cooler months, offering a nutritious balance of fibre and healthy fats. Serve it alongside roasted poultry or enjoy it on its own for a light yet filling lunch.

Ingredients for Wild Rice Dressing with Roasted Grapes and Walnuts

6 colheres de sopa (3/4 de tablete) de manteiga
230g chopped shallots (about 4 large)
190g chopped celery (about 3 stalks)
375g wild rice (about 350g )
1075ml (or more) low-salt chicken broth
1 colher de sopa de tomilho seco
1/2 colher de chá de sal grosso kosher
190g long-grain brown rice
275g red seedless grapes (about 230g )
350ml green seedless grapes (about 230g )
2 colheres de sopa de azeite de oliva
1 1/2 teaspoons balsamic vinegar
350ml walnuts, toasted, chopped
1 colher de sopa de casca de laranja finamente ralada

How to make Wild Rice Dressing with Roasted Grapes and Walnuts

Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 1075ml broth, thyme, and 1/2 teaspoons coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 60ml fuls if dry, about 40 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm over medium-low heat before using, adding more broth by 60ml fuls if dry.

Meanwhile, preheat oven to 177°C. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.