Wild Rice & Grains
Submitted by lmenor
Wild rice with butter-warmed green and purple grapes and fresh parsley. An unexpected sweet-savory side dish where juicy grapes burst against nutty, chewy wild rice.
YIELD
6 servingsPREP
10 minCOOK
60 minREADY
70 minThis wild rice dish takes a turn you don’t see coming: halved green and purple grapes, warmed in butter, tossed through the finished rice. It sounds odd until you taste it. The warm, juicy grapes pop against the nutty, chewy rice, and the combination is elegant enough for a holiday table.
Wild rice needs patience. A full 45 to 50 minutes of covered simmering over low heat, with occasional stirring, until each grain splits open and turns tender. Toasting the rice in butter with onion before adding water builds a deeper, more savory flavor from the start.
The grapes get their own quick toss in butter in a separate pan. You just want them heated through, not cooked down. Warm grapes hold their shape and burst when you bite into them. Overcooked grapes turn into sad, mushy lumps.
Fresh parsley stirred in at the end adds color and a clean, herbal note that bridges the sweet fruit and the earthy rice.
Chef Tips
- Rinse wild rice thoroughly before cooking. It can carry grit and debris from the lake or paddy.
- If the water absorbs before the rice is tender, add a few tablespoons more and keep simmering. Wild rice varies in cooking time.
- Halve the grapes so they warm through evenly and release a little juice into the rice when tossed.
- This pairs beautifully with roasted poultry, especially turkey and duck.
Variations
- Dried cranberry version: Swap grapes for dried cranberries and toasted pecans for a more traditional Thanksgiving side.
- Brown rice substitute: If wild rice isn’t available, brown rice works with the same grape and parsley combination.
Ingredients
Directions
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 tablespoons 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 tablespoons 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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