Best Wild Rice Pilaf With Rosemary And Red Grapes Recipes

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WILD RICE PILAF



Wild Rice Pilaf image

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6

3 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
Kosher salt
2 cups pure wild rice (10 to 12 ounces)
1/4 cup finely chopped scallions, white and green parts (2 scallions)
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
  • Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

HERB AND SCALLION RICE



Herb and Scallion Rice image

Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 50m

Number Of Ingredients 8

1 2/3 cups water
1/2 cup packed fresh cilantro
1/4 cup packed fresh mint
2 scallions, chopped
1 garlic clove
1 tablespoon vegetable oil
1 cup jasmine rice
Coarse salt

Steps:

  • Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.
  • Heat oil in a small saucepan over high heat. Add rice, and stir to coat. Cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 teaspoon salt. Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes.
  • Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

WILD RICE DRESSING WITH ROASTED GRAPES AND WALNUTS



Wild Rice Dressing with Roasted Grapes and Walnuts image

Provided by Betty Rosbottom

Categories     Rice     Side     Bake     Roast     Christmas     Thanksgiving     High Fiber     Stuffing/Dressing     Walnut     Grape     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

6 tablespoons (3/4 stick) butter
1 cup chopped shallots (about 4 large)
1 cup chopped celery (about 3 stalks)
2 cups wild rice (about 12 ounces)
4 1/2 cups (or more) low-salt chicken broth
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 ounces)
1 1/2 cups green seedless grapes (about 8 ounces)
2 tablespoons olive oil
1 1/2 teaspoons balsamic vinegar
1 1/2 cups walnuts, toasted, chopped
1 tablespoon finely grated orange peel

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
  • Meanwhile, preheat oven to 350°F. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  • Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.

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