Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living March 2010

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Credit: Beth Dreiling Hontzas; Styling: Kacy Carroll

Recipe Summary test

prep:
20 mins
total:
20 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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