Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts
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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."
- Ready In:
- 1hr 5mins
- 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.
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