| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Rice | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Wild rice |
| 4 | tb | Butter |
| 1/2 | c | Onion; chopped Salt |
| 20 | Grapes, green, seedless halved | |
| 20 | Grapes, purple; halved & seeded | |
| 1/4 | c | Parsley, fresh; minced |
| Pepper; freshly ground |
INSTRUCTIONS
If wild rice is unavailable, use brown rice instead. Rinse the rice thoroughly in a colander and let drain. In a large heavy saucepan or skillet with a lid, melt 3 tbsp of the butter. Add onion and cook over low heat for 3 to 4 minutes, or until softened. Add rice and toss to coat with butter. Stir in 3 cups water and the salt. Bring to a simmer, cover tightly, and cook over low heat, stirring occasionally, for 45 to 50 minutes, or until rice is tender and all water is absorbed.If water is absorbed before rice is tender, add a few tablespoons more and continue cooking. Melt the remaining tbsp butter in a medium skillet. Add green and purple grapes and toss in the butter until heated through. Add grape mixture and parsley to the cooked wild rice, season with pepper, and toss to mix thoroughly. Add additional salt if necessary. Serve hot.
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