Food recipes
Wild Rice Dressing with Roasted Grapes and Walnuts
Wild Rice Dressing with Roasted Grapes and Walnuts Ingredients: butter, without salt shallots, raw celery, raw wild rice, raw soup, chicken broth or bouillon, dry spices, thyme, dried salt, table rice, white, long-gra...
Wild Rice Dressing with Roasted Grapes and Walnuts
Ingredients:
butter, without salt
shallots, raw
celery, raw
wild rice, raw
soup, chicken broth or bouillon, dry
spices, thyme, dried
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
grapes, red or green (european type, such as thompson seedless), raw
grapes, red or green (european type, such as thompson seedless), raw
oil, olive, salad or cooking
vinegar, balsamic
nuts, walnuts, english
orange juice, raw
Directions:
Melt butter in heavy large saucepan over medium heat.
Add shallots and celery.
Cook until soft, stirring frequently, about 8 minutes.
Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer.
Cover, reduce heat to medium-low, and simmer 30 minutes.
Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
DO AHEAD: Can be made 1 day ahead.
Cool slightly; cover and chill.
Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
Meanwhile, preheat oven to 350F.
Place grapes on rimmed baking sheet.
Drizzle with oil; toss.
Roast grapes until beginning to wrinkle, about 15 minutes.
Transfer to bowl; toss with vinegar.
DO AHEAD: Can be made 4 hours ahead.
Let stand at room temperature.
Add grapes and any juices, walnuts, and orange peel to hot rice; toss well.
Season to taste with salt and pepper.
Ingredients:
butter, without salt
shallots, raw
celery, raw
wild rice, raw
soup, chicken broth or bouillon, dry
spices, thyme, dried
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
grapes, red or green (european type, such as thompson seedless), raw
grapes, red or green (european type, such as thompson seedless), raw
oil, olive, salad or cooking
vinegar, balsamic
nuts, walnuts, english
orange juice, raw
Directions:
Melt butter in heavy large saucepan over medium heat.
Add shallots and celery.
Cook until soft, stirring frequently, about 8 minutes.
Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer.
Cover, reduce heat to medium-low, and simmer 30 minutes.
Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
DO AHEAD: Can be made 1 day ahead.
Cool slightly; cover and chill.
Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
Meanwhile, preheat oven to 350F.
Place grapes on rimmed baking sheet.
Drizzle with oil; toss.
Roast grapes until beginning to wrinkle, about 15 minutes.
Transfer to bowl; toss with vinegar.
DO AHEAD: Can be made 4 hours ahead.
Let stand at room temperature.
Add grapes and any juices, walnuts, and orange peel to hot rice; toss well.
Season to taste with salt and pepper.