Prep 25 mins
Cook 40 mins
Sounds great so don't want to lose this. It's from Bon Appetit, Nov., 2007. "Roasted red and green grapes add juicy flavor and refreshing tanginess to this satisfying pilaf-style dish."
- 6 tablespoons butter, 3/4 of a stick
- 1 cup shallot, chopped, about 4 large
- 1 cup celery, chopped, about 3 stalks
- 2 cups wild rice, about 12 oz
- 4 1⁄2 cups low sodium chicken broth, may need more
- 1 tablespoon dried thyme
- 1⁄2 teaspoon coarse kosher salt
- 1 cup long grain brown rice
- 1 1⁄2 cups red seedless grapes, about 8 oz
- 1 1⁄2 cups green seedless grapes, about 8 oz
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons balsamic vinegar
- 1 1⁄2 cups walnuts, toasted, chopped
- 1 tablespoon orange peel, finely grated
- Melt butter in a heavy large saucepan over medium heat.
- Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
- Add wild rice, 4 1/2 cups of broth, thyme, and the salt and bring to a simmer; cover, reduce heat to medium-low and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
- This can be made a day ahead. Cool slightly; cover and chill.
- Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
- Meanwhile, preheat oven to 350 degrees F.
- Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
- Transfer to a bowl and toss with the balsamic vinegar.
- This part can be made up until 4 hours ahead and let stand at room temperature.
- Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
- Season to taste with salt and pepper.