Wild Rice Dressing With Roasted Grapes And Walnuts
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
6 tbsps
Butter (3/4 stick)2 cups
Wild Rice (about 12 ounces)1 tbsp
Dried Thyme1 tsp
Coarse Kosher Salt1 cup
Brown Rice (long-grain)1.5 cups
Red Seedless Grape (about 8 ounces)2 tbsps
Olive Oil1.5 tsps
Balsamic Vinegar1.5 cups
Walnut (toasted, chopped)1 tbsp
Orange Peel (finely grated)Directions:
1
Melt butter in heavy large saucepan over medium heat
2
Add shallots and celery
3
Cook until soft, stirring frequently, about 8 minutes
4
Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer
5
Cover, reduce heat to medium-low, and simmer 30 minutes
6
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
7
DO AHEAD: Can be made 1 day ahead
8
Cool slightly; cover and chill
9
Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry
10
Meanwhile, preheat oven to 350°F
11
Place grapes on rimmed baking sheet
12
Drizzle with oil; toss
13
Roast grapes until beginning to wrinkle, about 15 minutes
14
Transfer to bowl; toss with vinegar
15
DO AHEAD: Can be made 4 hours ahead
16
Let stand at room temperature
17
Add grapes and any juices, walnuts, and orange peel to hot rice; toss well
18
Season to taste with salt and pepper
19
Melt butter in heavy large saucepan over medium heat
20
Add shallots and celery
21
Cook until soft, stirring frequently, about 8 minutes
22
Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer
23
Cover, reduce heat to medium-low, and simmer 30 minutes
24
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
25
DO AHEAD: Can be made 1 day ahead
26
Cool slightly; cover and chill
27
Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry
28
Meanwhile, preheat oven to 350°F
29
Place grapes on rimmed baking sheet
30
Drizzle with oil; toss
31
Roast grapes until beginning to wrinkle, about 15 minutes
32
Transfer to bowl; toss with vinegar
33
DO AHEAD: Can be made 4 hours ahead
34
Let stand at room temperature
35
Add grapes and any juices, walnuts, and orange peel to hot rice; toss well
36
Season to taste with salt and pepper