Ingredients
2 tablespoons butter
1 small onion, finely chopped
Coarse salt and ground pepper
2 cups wild-rice blend (from two 6-ounce packages), seasoning packets discarded
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried and crushed
1 can (14.5 ounces) reduced-sodium chicken broth
1 1/2 cups red seedless grapes, halved
1/2 cup chopped fresh parsley
Preparation
In a large saucepan, melt butter over medium heat. Add onion; season with salt and pepper, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and rosemary; cook, stirring, about 1 minute.
Add broth and 1 cup water; bring to a boil over high heat. Reduce to medium-low heat; cover, and cook until liquid is absorbed and rice is tender, 20 to 25 minutes.
Add grapes and parsley; season with salt and pepper, and stir to combine.
