Wild Rice With Roasted Grapes Pecans And Sage Recipes

Steps:

• Combine the water, bay leaves, and salt and pepper to taste in a pot with a snug-fitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook 40 to 45 minutes.
• Combine the remaining ingredients in a saute pan and saute over low heat until the nuts have toasted lightly. Remove from the heat and combine with the cooked wild rice. Serve with game, poultry, roasted lake trout, or whitefish.

Steps:

• Combine the water, bay leaves, salt, and pepper in a pot with a snugfitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook for 40 to 45 minutes. When cooked stir in the butter, cover again and keep warm.
• Combine the pecans, cayenne, maple syrup and salt in a saute pan and quickly cook over low heat until the nuts have lightly toasted. Remove from the heat and combine with the cooked wild rice.

Steps:

• Cook the rice following pack instructions. Meanwhile, heat oven to 200C/180C fan/gas 6. Place the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and set aside to cool a little. When the rice is cooked, drain and run under the cold tap to cool a little, then set aside to drain completely.
• Bring a saucepan of water to the boil, add the beans and cook for 2 mins or until just tender. Drain and set aside to cool a little. In a large bowl, whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta, and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and the roasted grapes. Drizzle any juice from the baking tray over the salad and serve.

Steps:

• Bring 1 quart of water to a boil in a 4 quart sauce pan. Add rice and tsp of salt, turn heat down to maintain gentle simmer, cover and cook until grains are tender but not spit open, 45-55 minutes. Drain in colander.
• Meanwhile position a rack in the center of the oven and heat to 350. In 8x8 inch baking dish toss grapes with balsamic glaze and spead in a single layer. Roast until they are soft but still hold their shape, about 15 minutes. Set aside.
• Melt butter in the saucepan over medium heat. Add shallot and cook stiring occasionally, until softened, about 3 minutes. Stir in the pecans and syrup and cook util syrup is absorbed, about 2 minutes. Remove from heat and stir in 1 tsp of the sage.