It’s that time of year when the weather cools down, the leaves change colors, and the conversations of who makes the best stuffing or where to celebrate begins. With everyone having busy schedules, Thanksgiving lunches and dinners with friends and family can sometimes happen as early as the first week of November and we want to make sure you don’t show up empty handed!
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped (1/4 cup)
- 1 cup wild rice
- 3 cups homemade or store-bought low-sodium chicken stock
- 1/2 cup pecans
- 1/4 cup dried cranberries
- 1/4 cup Life’s Grape Classic Vine Dried Grapes
- 2 tablespoons chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
- Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice and cook for 1 minute. Add chicken stock and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
- While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
- Add toasted pecans, cranberries, vine-dried grapes, and parsley to rice. Season with salt and pepper.
- Serve warm or at room temperature.