Wild Rice and Balsamic Roasted Grapes

WILD RICE AND BALSAMIC ROASTED GRAPES

PHOTO CREDIT: SUZIE HAZELWOOD

INGREDIENTS
Wild Rice, 1 c - rinsed Red Grapes, 2 c Walnuts, 2 c - chopped Shallots, 1 stalk - chopped Vegetable Stock, 3 c	Grapeseed Oil, 2 Tbsp - separated Balsamic Vinegar, 1 Tbsp Rosemary, ½ Tbsp Oregano, 1 tsp Fresh Thyme, 1 Tbsp - chopped
DIRECTIONS
Preheat oven to 350° Rinse rice and add to vegetable stock. Cook covered over medium-high heat. Rinse grapes and toss with rosemary and oregano in 1 Tbsp of grapeseed oil. When evenly coated, add Balsamic Vinegar and toss to coat. Transfer to a rimmed baking sheet that has been lined with parchment paper. Let roast for approx 45 minutes, adding walnuts to the pan for the last 10 minutes. Grapes will burst open and shrivel, but do NOT let them dry out. A syrup should have released from the grapes. When rice has finished cooking (the kernels will have burst open), add grape blend and syrup, along with fresh thyme. Toss and Enjoy!