Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. Melt butter in a heavy large saucepan over medium heat.
2. Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
3. 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.
4. This can be made a day ahead. Cool slightly; cover and chill.
5. Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
6. Meanwhile, preheat oven to 350 degrees F.
7. Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
8. Transfer to a bowl and toss with the balsamic vinegar.
9. This part can be made up until 4 hours ahead and let stand at room temperature.
10. Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
11. Season to taste with salt and pepper.
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