Wild Rice with Roasted Grapes, Maple Hazelnuts and Sage

Photography by Scott Payne | Food Styling by Venessa Dubiel

Wild Rice with Roasted Grapes, Maple Hazelnuts and Sage

The nuttiness of whole-grain wild rice blended with fragrant fresh sage adds depth, while roasted grapes combined with balsamic vinegar bring an unexpected twist. Maple-glazed hazelnuts and savory shallot elevate this subtly sweet and aromatic side dish.

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Developed by Ginger Hultin, MS, RD, LDN


  • 2 cups wild rice
  • 1 teaspoon salt
  • 2 cups seedless purple grapes
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons butter or butter alternative
  • 1 medium shallot, finely chopped (about ? cup)
  • 1 cup hazelnuts, coarsely chopped
  • 1 tablespoon pure maple syrup
  • 2 teaspoons chopped fresh sage, divided
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon freshly ground black pepper


  1. Bring 4 cups of water to a boil in a medium saucepan. Add rice and salt, reduce heat to simmer, cover and cook until the grains are tender, about 45 to 50 minutes.
  2. Meanwhile, heat oven to 350°F.
  3. In an 8-by-8-inch baking dish, toss grapes with balsamic vinegar and roast until they’re soft but still hold their shape, about 30 minutes. Set aside to cool.
  4. Melt butter in a saucepan over medium heat. Add shallot and cook about 2 to 3 minutes, stirring occasionally, until softened. Stir in hazelnuts and maple syrup, and cook until the syrup is absorbed, about 1 to 2 minutes. Remove from heat and stir in 1 teaspoon of sage.
  5. In a large serving bowl, combine the cooked rice, roasted grapes, lemon juice and pepper; stir gently to combine. Pour nut mixture over rice mixture and gently fold together. Serve garnished with the remaining teaspoon of sage. Serves 10.

Nutrition Information

Serving size: ? cup

Calories: 225; Total fat: 10g; Saturated fat: 2g; Cholesterol: 6mg; Sodium: 239mg; Carbohydrates: 38g; Fiber: 4g; Sugars: 8g; Protein: 7g; Potassium: 304mg; Phosphorus: 150mg

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Ginger Hultin
Ginger Hultin, MS, RDN is the owner of the private practices, Champagne Nutrition, and Seattle Cancer Nutritionist in Seattle, WA. She specializes in integrative health and oncology, nutrigenomics, and plant-based diets. Follow her on Facebook, Instagram, Pinterest and Twitter.