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Wild-Rice Pilaf with Rosemary and Red Grapes

Wild-Rice Pilaf with Rosemary and Red Grapes

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

Everyday Food, November 2008 http://www.marthastewart.com/337601/wild-rice-pilaf-with-rosemary-and-red-gr
5
Rated
100100(3)3
  • Prep Time 15 minutes
  • Total Time 40 minutes
  • Yield Serves 8

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.

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