Mountain Wise Recipes

Wild Rice Pilaf with Rosemary and Red Grapes

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

DIRECTIONS

  1. 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.

  2. 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.

  3. Add grapes and parsley; season with salt and pepper, and stir to combine.

Source: marthastewart.com     |     Printable Recipe Card


Lemony Shredded Brussels Sprouts

INGREDIENTS

  • 2 tablespoons olive oil

  • 2 pounds brussels sprouts, trimmed and shredded with a knife or food processor

  • Coarse salt and ground pepper

  • 2 tablespoons fresh lemon juice

DIRECTIONS

In a large nonstick skillet, heat oil over medium-high, add brussels sprouts and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Remove from heat, and stir in lemon juice.

Source: marthastewart.com     |     Printable Recipe Card