Prep Time
20 Mins
Yield
Makes 6 servings
Photo: Beth Dreiling Hontzas; Styling: Kacy Carroll

How to Make It

Step 1

Sauté onion in melted butter in a large skillet over medium-high heat until tender; stir in grapes, dried cranberries, and balsamic vinegar. Stir in rice, pecans, parsley, and salt; cook, stirring often, until thoroughly heated.

Step 2

*2 (8-oz.) pouches ready-to-serve whole grain brown-and-wild rice may be substituted; omit salt.

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