THEME: Wild Rice with Red and Green Grapes

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Jamie R

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Nov 16, 2010, 1:19:47 AM11/16/10

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Wild Rice with Red and Green Grapes

1 1/4 cups wild rice
1 1/4 cups converted white rice (such as Uncle Ben's)
2 tablespoons unsalted butter
1 large onion, finely chopped
2 celery stalks, thinly sliced
1/4 to 1/2 pound mushrooms, thinly sliced
3 cups chicken broth
1 teaspoon dried thyme leaves
1/2 teaspoon salt, plus more if needed
1 cup each seedless red and green grapes, halved
lengthwise
1/2 cup sliced almonds, toasted
4 tablespoons chopped fresh flat-leaf parsley
Arrange a rack at center position and preheat oven to
350 degrees.

Cook wild rice in boiling water to cover for 10 minutes. Add white rice, return to a boil and cook 10 minutes more. Drain and set aside.

Melt butter in a large, heavy casserole over medium heat. Saut� onions, celery and mushrooms 5 to 10 minutes, until mushroom liquid evaporates. Stir in reserved rice. Add broth, thyme and 1/2 teaspoon salt. Bring to a simmer, cover and transfer to oven.

Bake until all liquid has been absorbed and rice is tender, about 30 minutes. Taste and season with salt if needed.

(Rice can be made ahead to this point. Cool, cover and refrigerate; reheat, covered, in a 350-degree oven until hot, 15 to 20 minutes.)

To finish, stir in grapes and return to oven for 5 minutes. Stir in almonds and parsley. Serve in a warm bowl or on a warm platter. Makes 10 to 12 servings.

Source: adapted from American Favorites by Betty Rosbottom (Chapters, $29.95).

Per serving: 218 calories (24 percent from fat), 5.8 g fat (1.7 g saturated, 2.6 g monounsaturated), 5.5 mg cholesterol, 7 g protein, 35.5 g carbohydrates, 2.6 g fiber, 301 mg sodium.