Best Grapes And Wild Rice Stuffing Recipes

Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts image

Provided by Oolala

Categories Brown Rice

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

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

Steps:

Melt butter in a heavy large saucepan over medium heat.
Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
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.
This can be made a day ahead. Cool slightly; cover and chill.
Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
Meanwhile, preheat oven to 350 degrees F.
Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
Transfer to a bowl and toss with the balsamic vinegar.
This part can be made up until 4 hours ahead and let stand at room temperature.
Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
Season to taste with salt and pepper.

Nutrition Facts : Calories 372.9, Fat 18.9, SaturatedFat 5.2, Cholesterol 15.3, Sodium 153.2, Carbohydrate 45, Fiber 3.9, Sugar 7.7, Protein 10

Grapes and Wild Rice Stuffing image

Provided by maryjjohnson34

Categories Grapes

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

vegetable broth
1/2 cup water
1/2 cup brown rice
1/2 cup wild rice
1/2 cup each chopped onion, celery and apple
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon minced fresh sage
1/4 teaspoon pepper
2 cups california red seedless grapes

Steps:

Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed.
Sauté onion, celery and apples in butter; add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in one-quart covered baking dish and bake at 350⁰F for 20 minutes or until thoroughly heated.
Serving suggestion: Serve with roasted poultry or meats, or add half cup each diced Anaheim chilies and corn to onion mixture and sauté. Continue preparation according to directions above. Serve in warm flour tortillas.

Nutrition Facts : Calories 243.4, Fat 3.9, SaturatedFat 2, Cholesterol 7.6, Sodium 31.6, Carbohydrate 48.6, Fiber 3.2, Sugar 13.2, Protein 5.6

Grapes and Wild Rice Stuffing image

Number Of Ingredients 10

1 14.5 oz. can (428ml) vegetable broth
1/2 cup (125ml) water
1/2 cup (120g) brown rice
1/2 cup (120g) wild rice
1/2 cup (50g) each chopped onion, celery and apple
1 tbsp (14g) butter or margarine
1 tsp (1g) minced fresh sage
1/4 tsp (1g) pepper
1 cups (336g) California seedless red grapes
1 salt

Steps:

Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed.
Sauté onion, celery and apples in butter; add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in one-quart covered baking dish and bake at 350⁰F for 20 minutes or until thoroughly heated.
Serving suggestion: Serve with roasted poultry or meats, or add half cup each diced Anaheim chilies and corn to onion mixture and sauté. Continue preparation according to directions above. Serve in warm flour tortillas.