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Wild-Rice Pilaf with Rosemary and Red Grapes

Make pilaf up to one day ahead, adding grapes and parsley after reheating.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield:
Wild-Rice Pilaf with Rosemary and Red Grapes

Source: Everyday Food, November 2008


  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • Coarse salt and ground pepper
  • 2 cups wild-rice blend (from two 6-ounce packages), seasoning packets discarded
  • 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried and crushed
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 1/2 cups red seedless grapes, halved
  • 1/2 cup chopped fresh parsley


  1. In a large saucepan, melt butter over medium heat. Add onion; season with salt and pepper, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and rosemary; cook, stirring, about 1 minute.

  2. Add broth and 1 cup water; bring to a boil over high heat. Reduce to medium-low heat; cover, and cook until liquid is absorbed and rice is tender, 20 to 25 minutes.

  3. Add grapes and parsley; season with salt and pepper, and stir to combine.


Reviews (2)

  • Happy_Birthday_Dr_Seuss 28 Jan, 2013

    Wild-Rice Pilaf with Rosemary and Red Grapes
    Russell's Sunday Dinner
    Sunday Dinner Guest Dr. Julie Iezzi, PhD
    Nutritious and Delicious!

  • Snow_Lily_98 30 Dec, 2011

    Made this and it turned out great. Sub olive oil for the butter and vegetable broth for the chicken broth to make vegan.

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