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Mix Market Wild Rice with Grapes & Walnuts Ingredients: 6 tablespoons (¾ stick) butter 1 cup chopped shallots (about 4 large) 1 cup chopped celery (about 3 stalks) 2 cups wild rice (about 12 ounces) 4½ cups (or more) low-salt chicken broth 1 tablespoon dried thyme ½ teaspoon coarse kosher salt 1 cup long-grain brown rice 1½ cups red seedless grapes (about 8 ounces) 1½ cups green seedless grapes (about 8 ounces) 2 tablespoons olive oil 1½ teaspoons balsamic vinegar 1½ cups walnuts, toasted, chopped 1 tablespoon finely grated orange peel Instructions: Melt butter in heavy large saucepan over me- dium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4½ cups broth, thyme, and ½ teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by ¼ cupfuls if dry, about 40 minutes longer. It can be made 1 day ahead. Cool slightly; cover and chill. Rewarm over medium-low heat before using, adding more broth by ¼ cupfuls if dry. Meanwhile, preheat oven to 350°F. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vin- egar. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Add grapes and any juices, walnuts, and or- ange peel to hot rice; toss well. Season to taste with salt and pepper. -SOURCE: Epicurious. Makes 12 servings. A U T U M N 2 017 S E A S O N S M A G A Z I N E 17

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