1/4 cup minced onion
1 small garlic clove, minced
2 tablespoons chopped walnuts
2 cups water
1 cup brown rice
1/8 teaspoon salt
1/4 cup golden raisins
2 cardamom pods
2 whole cloves
1 cinnamon stick
1 cup champagne grapes, removed from stems


1. Coat a medium saucepan with cooking spray; place over medium heat until hot. Add onion and garlic; cook 2 minutes or until tender. Add walnuts; cook about 1 minute to toast nuts. Transfer mixture to a small bowl and keep warm.
2. In a medium saucepan, combine water, rice, and salt. Bring to a boil; stir in raisins, cardamom, cloves and cinnamon. Cover, reduce heat, and simmer 45 minutes or until water is absorbed and rice is cooked; discard spices. Add the onion mixture to rice mixture; stir well. Add grapes; toss gently, serve warm.

Recipe Courtesy of Freida's, The Specialty Produce People.

Champagne grapes are not used in the making of Champagne, but have the name because they are tiny enough to resemble the bubbles in a glass of champagne. If you can't get them, use other seedless grapes, but halve or quarter them.

Grape, Raisin, And Brown Rice Pilaf
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