Wild Rice Pilaf with Rosemary and Red Grapes
4 servings
40 minutes
Wild rice pilaf with rosemary and red grapes is an exquisite dish that combines the aromas of herbs, sweet notes of grapes, and the rich flavor of wild rice. Chinese cuisine is renowned for its harmony of flavors, and this pilaf is a vivid example. Wild rice has a rich nutty taste and dense texture; rosemary adds a fresh spiciness while red grapes give the dish a slight tartness and gentle sweetness. This pilaf can be served as a standalone dish or as an original side to meat or fish. It is perfect for special dinners and romantic evenings, delighting not only with its taste but also with its rich aroma. The flavor palette of this pilaf is surprising: it is simultaneously soft, tangy, and spicy, leaving a pleasant aftertaste.
1
In a large saucepan, melt the butter over medium heat. Add finely chopped onion and rosemary, season with salt and pepper, and sauté until soft for 3-5 minutes.
- Butter: 2 tablespoons
- Onion: 1 head
- Freshly chopped rosemary: 2 teaspoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Then add the rice and sauté, stirring, for another minute.
- Wild rice: 2 glasss
3
Pour in the broth and 1 cup of water. Bring to a boil over high heat, reduce the heat, cover, and cook until the rice is done for 20-25 minutes.
- Chicken broth: 400 ml
- Wild rice: 2 glasss
4
Add halved grapes and parsley. Season with salt and pepper.
- Red seedless grapes: 240 g
- Chopped parsley: 0.5 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste