Sunday, November 27, 2011
Meatless Monday: Southern-Inspired Rice Pilaf
We hopped off the Meatless Monday bandwagon a few months ago - not necessarily by choice, but still. But I just realized this side that we served our company their last night here was meatless - and now it's Monday! Hey, hey, look at that. We've got ourselves another Meatless Monday post.
This dish is super simple, and the husband likes to eat it with a number of mains. I know we aren't supposed to be talking about meat here, but feel free to eat this with fish, beef or chicken - we think it goes with all of 'em. And, yes, the husband thought the addition of grapes to rice was a bit weird the first time he had this dish, but he has come to realize they're just fine.
Inspired by Southern Living
6 servings cooked rice (we usually make wild, brown or basmati rice)
1/2 cup chopped red onion
1 tablespoon light butter
1 1/2 cups halved seedless red grapes
2 tablespoons balsamic vinegar
pumpkin seeds or pecans, to taste
parsley, to taste
1/2 teaspoon salt
Cook the rice according to the package directions.
When the rice is just about cooked, begin on the rest of the ingredients. Saute the onion in the butter in a skillet over medium-high heat until tender; stir in the grapes and vinegar. Cook for a few minutes on low so the vinegar and grapes have a chance to warm.
Stir the rice, onion mixture, seeds or nuts, parsley and salt together until combined.