Southern Living MARCH 2010
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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