Reviews (1) Add Rating & Review 39 Ratings 5 star values: 6 4 star values: 2 3 star values: 21 2 star values: 7 1 star values: 3 Martha Stewart Member Rating: Unrated 12/30/2011 Made this and it turned out great. Sub olive oil for the butter and vegetable broth for the chicken broth to make vegan.
Back to Wild-Rice Pilaf with Rosemary and Red Grapes All Reviews for Wild-Rice Pilaf with Rosemary and Red Grapes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Wild-Rice Pilaf with Rosemary and Red Grapes Recipe Summary prep: 15 mins total: 40 mins Servings: 8
Ingredients Ingredient Checklist 2 tablespoons butter 1 small onion, finely chopped Coarse salt and ground pepper 2 cups wild-rice blend (from two 6-ounce packages), seasoning packets discarded 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried and crushed 1 can (14.5 ounces) reduced-sodium chicken broth 1 1/2 cups red seedless grapes, halved 1/2 cup chopped fresh parsley
Cook’s Notes Make pilaf up to one day ahead, adding grapes and parsley after reheating.
Gallery Wild-Rice Pilaf with Rosemary and Red Grapes
Recipe Summary prep: 15 mins total: 40 mins Servings: 8
Gallery
Wild-Rice Pilaf with Rosemary and Red Grapes
Wild-Rice Pilaf with Rosemary and Red Grapes
Wild-Rice Pilaf with Rosemary and Red Grapes
Recipe Summary prep: 15 mins total: 40 mins Servings: 8
Recipe Summary
prep: 15 mins total: 40 mins
Servings: 8
prep: 15 mins
total: 40 mins
prep:
15 mins
total:
40 mins
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons butter 1 small onion, finely chopped Coarse salt and ground pepper 2 cups wild-rice blend (from two 6-ounce packages), seasoning packets discarded 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried and crushed 1 can (14.5 ounces) reduced-sodium chicken broth 1 1/2 cups red seedless grapes, halved 1/2 cup chopped fresh parsley
Directions
In a large saucepan, melt butter over medium heat. Add onion; season with salt and pepper, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and rosemary; cook, stirring, about 1 minute.
Add broth and 1 cup water; bring to a boil over high heat. Reduce to medium-low heat; cover, and cook until liquid is absorbed and rice is tender, 20 to 25 minutes.
Add grapes and parsley; season with salt and pepper, and stir to combine.
Cook’s Notes Make pilaf up to one day ahead, adding grapes and parsley after reheating.
Cook’s Notes
Make pilaf up to one day ahead, adding grapes and parsley after reheating.
Reviews (1)
Add Rating & Review 39 Ratings 5 star values: 6 4 star values: 2 3 star values: 21 2 star values: 7 1 star values: 3
Martha Stewart Member Rating: Unrated 12/30/2011 Made this and it turned out great. Sub olive oil for the butter and vegetable broth for the chicken broth to make vegan.
Reviews (1)
Add Rating & Review 39 Ratings 5 star values: 6 4 star values: 2 3 star values: 21 2 star values: 7 1 star values: 3
Add Rating & Review
39 Ratings 5 star values: 6 4 star values: 2 3 star values: 21 2 star values: 7 1 star values: 3
39 Ratings 5 star values: 6 4 star values: 2 3 star values: 21 2 star values: 7 1 star values: 3
39 Ratings 5 star values: 6 4 star values: 2 3 star values: 21 2 star values: 7 1 star values: 3
5 star values: 6 4 star values: 2 3 star values: 21 2 star values: 7 1 star values: 3
Martha Stewart Member Rating: Unrated 12/30/2011 Made this and it turned out great. Sub olive oil for the butter and vegetable broth for the chicken broth to make vegan.Martha Stewart Member
Rating: Unrated 12/30/2011
Made this and it turned out great. Sub olive oil for the butter and vegetable broth for the chicken broth to make vegan.
Rating: Unrated
All Reviews for Wild-Rice Pilaf with Rosemary and Red Grapes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Wild-Rice Pilaf with Rosemary and Red Grapes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
