Wild Rice With Roasted Grapes Pecans And Sage Recipes

Steps:

• Cook the rice following pack instructions. Meanwhile, heat oven to 200C/180C fan/gas 6. Place the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and set aside to cool a little. When the rice is cooked, drain and run under the cold tap to cool a little, then set aside to drain completely.
• Bring a saucepan of water to the boil, add the beans and cook for 2 mins or until just tender. Drain and set aside to cool a little. In a large bowl, whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta, and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and the roasted grapes. Drizzle any juice from the baking tray over the salad and serve.

Steps:

• Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
• In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.

Steps:

• Bring 1 quart of water to a boil in a 4 quart sauce pan. Add rice and tsp of salt, turn heat down to maintain gentle simmer, cover and cook until grains are tender but not spit open, 45-55 minutes. Drain in colander.
• Meanwhile position a rack in the center of the oven and heat to 350. In 8x8 inch baking dish toss grapes with balsamic glaze and spead in a single layer. Roast until they are soft but still hold their shape, about 15 minutes. Set aside.
• Melt butter in the saucepan over medium heat. Add shallot and cook stiring occasionally, until softened, about 3 minutes. Stir in the pecans and syrup and cook util syrup is absorbed, about 2 minutes. Remove from heat and stir in 1 tsp of the sage.