Wild Rice With Grapes Recipes

Steps:

• In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan, and reduce heat to low. Let simmer for one hour, until rice is tender and has "popped" open. Meanwhile, cook bacon in fry pan over medium until almost crisp, about 8-10 minutes. Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes. Add rice with any remaining liquid in pan, to vegetable mixture and toss well. Stuffing may be used to fill turkey, game hens, chicken or whatever you choose. Stuffing may also be baked separately in a casserole dish covered with foil. Bake at 350 degrees for 20 to 30 minutes until hot throughout.

Steps:

• Line a baking sheet with several thicknesses of paper towels. Heat the olive oil in a medium skillet over medium heat. Add the pancetta, and cook until golden and crisp, about 6 minutes. Using a slotted spoon, transfer the pancetta to paper towels, and allow to drain.
• Add the chopped onion and celery to pan, and cook until slightly softened, about 4 minutes. Add the thyme, salt, pepper, and Madeira; cook about 30 seconds. Remove from heat.
• In a large bowl, toss the pancetta, onion mixture, rice, grapes, and almonds. Use to stuff turkey or hens just before baking. If not using immediately, store in the refrigerator, covered with plastic wrap, until ready for use.

Steps:

• Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
• Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
• Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.

Steps:

• Toast almonds in 1 T butter in saucepan.
• Remove almonds and set aside.
• Melt remaining butter in pan and add onion. Cook until tender.
• Add broth, water, and salt and pepper to taste. Stir in rice and return to a boil.
• Lower heat and simmer, covered, 1 hour until rice is tender.
• Drain off and extra broth. Stir in grapes and almonds.

Steps:

• Cook rice according to package directions. Remove from heat and set aside to cool.
• In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
• Before serving, sprinkle slivered almonds over the top of the salad.

Steps:

• Melt butter in a heavy large saucepan over medium heat.
• Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
• Add wild rice, 4 1/2 cups of broth, thyme, and the salt and bring to a simmer; cover, reduce heat to medium-low and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
• This can be made a day ahead. Cool slightly; cover and chill.
• Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
• Meanwhile, preheat oven to 350 degrees F.
• Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
• Transfer to a bowl and toss with the balsamic vinegar.
• This part can be made up until 4 hours ahead and let stand at room temperature.
• Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
• Season to taste with salt and pepper.

Steps:

• Cook rice according to package directions, omitting salt or substituting seasoned salt if desired. Drain well; cool to room temperature. Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill., Just before serving, add cashews if desired. Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad.