Rosemary Wild Rice with Red Grapes

I love versatility. Have you noticed from previous posts? 🙂 I love grains that are flexible. I’ve been making different versions of this salad that I saw in a Martha Stewart publication for the past 5 years or so. Heck, I’ve loved Martha for almost as long as I’ve loved grains!

Rosemary Wild Rice with Red GrapesRosemary Wild Rice with Red Grapes

This recipe does really well as written below, but it also holds up very well to modifications. Don’t have grapes but have dates, raisins or dried figs in the pantry? Perfect! Swap them out. Don’t like rosemary but love thyme or tarragon? Great, make the change.

This is a great dinner side, a fantastic lunch meal and a great option for potlucks. You’re going to love it!

Enjoy!

Sprig of Rosemary & Spanish Onion

Sprig of Rosemary & Spanish Onion

Saute onion in butter and olive oil

Saute onion in butter and olive oil

Add finely chopped rosemary and wild rice

Add finely chopped rosemary and wild rice

Add water and bring to a boil. Cover, turn heat down to medium/low and simmer until water has absorbed.

Add water and bring to a boil. Cover, turn heat down to medium/low and simmer until water has absorbed.

Garnish with chopped parsley... Rosemary Wild Rice with Red Grapes

Garnish with chopped parsley… Rosemary Wild Rice with Red Grapes

Rosemary Wild Rice with Red Grapes

Adapted from Martha Stewart

Serves 8 as a side

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 Spanish onion, finely chopped
Kosher Salt
2 cups Lundberg Wild Rice
Freshly ground black pepper
1 sprig fresh rosemary leaves, chopped very fine; about 1 teaspoon chopped
3 cups water (or 2 cups chicken broth and 1 cup water)
1 to 2 cups red seedless grapes, halved
small handful of parsley, chopped

Directions

1. In a heavy bottomed pot, melt butter and heat olive oil over medium heat.
2. Add onion and saute until tender, about 5 minutes. Sprinkle with kosher salt and a few grinds of pepper.
3. Add rice and fresh rosemary. Stir so that the rice kernels become coated with the onion/butter/oil mixture.
4. Add water and turn heat to high. Bring to a boil.
5. Reduce heat to medium/low and cover the pot.
6. Let simmer until liquid is absorbed and rice is tender, about 35-40 minutes.
7. Remove from heat and fluff with a fork. Let cool a bit.
8. Add grapes and parsley. Toss to combine.
9. Add salt and pepper to taste.
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Eat, Drink & Be Yummy!
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