No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

Ingredients

  • 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

Directions

  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.

Related Topics