Wild Rice Dressing with Roasted Grapes and Walnuts Recipe Bon Appetit from www.bonappetit.com
Description
This wild rice recipe is a perfect blend of flavors and textures. The nutty flavor of wild rice combined with the sweetness of dried cranberries and the crunch of toasted pecans creates a delicious side dish that is perfect for any occasion. This recipe is easy to prepare and is a crowd-pleaser.
Prep Time
The preparation time for this wild rice recipe is approximately 10 minutes.
Cook Time
The cook time for this recipe is approximately 45 minutes.
Ingredients
The ingredients required for this recipe are as follows: - 1 cup wild rice - 2 1/2 cups water - 1/2 cup dried cranberries - 1/2 cup chopped pecans - 1/4 cup chopped parsley - 1/4 cup chopped green onions - 2 tablespoons olive oil - 1 tablespoon red wine vinegar - 1 tablespoon honey - Salt and pepper to taste
Equipment
The equipment required for this recipe is as follows: - Large saucepan with lid - Mixing bowl - Whisk - Baking sheet - Parchment paper
Method
1. Rinse the wild rice in a fine mesh strainer and add it to a large saucepan with 2 1/2 cups of water. Bring the water to a boil, then reduce to a simmer and cover the pot. Cook the rice for 45 minutes or until tender and all the water has been absorbed. 2. While the rice is cooking, preheat the oven to 350°F. Spread the chopped pecans on a baking sheet lined with parchment paper and toast in the oven for 5-7 minutes, or until fragrant and lightly browned. Remove from the oven and let cool. 3. In a mixing bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper. 4. Once the rice is done cooking, fluff it with a fork and transfer it to a large mixing bowl. Add the dried cranberries, toasted pecans, chopped parsley, and green onions. Pour the dressing over the ingredients and toss until everything is well combined. 5. Serve the wild rice warm or at room temperature.
Notes
- Wild rice can be quite chewy, so make sure to cook it until it's tender. - You can substitute the dried cranberries with raisins or chopped apricots. - If you don't have pecans, you can use walnuts or almonds instead. - This recipe can be made ahead of time and stored in the fridge for up to 3 days.
- Make sure to rinse the wild rice before cooking to remove any debris or dirty bits. - Use a fine mesh strainer to rinse the rice to prevent any grains from slipping through. - To save time, you can toast the pecans ahead of time and store them in an airtight container until ready to use. - Double the recipe if you're feeding a larger crowd.
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