Really enjoyed this recipe and followed it pretty closely, subsituting 17 ozs. home cooked brown basmati rice for the precooked packages(about 1 cup uncooked rice), used yellow onion as that is what I had, and used half olive oil and half butter to reduce saturated fats. I toasted my pecans, as it always enhances flavor. This was a really tasty and different side dish with pecan crusted fish and a green veggie for a simple supper. Leftovers were delicious cold as a simple stand alone lunch. If you wanted to make it an entree with meat, I would suggest grilled chicken slices. Would also be good served over a bed of fresh spinach or other greens for a salad entree. Is very good hot, cold, or room temp. Would transport well for potluck and can be made ahead. Heartily recommend for healthy and filling dish. Could easily use less fat and all olive for browning onions to make heart healthier.
Photo: Beth Dreiling Hontzas; Styling: Kacy Carroll
Yield: Makes 6 servings
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- 1 cup diced red onion
- 3 tablespoons butter, melted
- 1 1/2 cups halved seedless red grapes
- 1/2 cup sweetened dried cranberries
- 2 tablespoons white or regular balsamic vinegar
- 2 (8.5-oz.) pouches ready-to-serve basmati rice*
- 3/4 cup chopped toasted pecans
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon salt
- 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.
- *2 (8.8-oz.) pouches ready-to-serve whole grain brown-and-wild rice may be substituted; omit salt.
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