Mixed wild rice with roasted grapes
Yields: 4 servings
  • 1 tablespoon olive oil
  • 1 large shallot, chopped
  • 1 cup shiitake mushrooms, sliced
  • 1½ cups mixed wild rice
  • 2 cups vegetable broth
  • 1¾ cup water
  • 1 tablespoon butter
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon thyme
  • ½ teaspoon dried parsley flakes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper, plus more to taste
  • 1½ - 2 cups red grapes, roasted at 400ºF for 20 minutes, until they begin to shrivel
  • ¼ cup pine nuts, roasted
  • 1½ cups spinach
  1. Heat 1 tablespoon of olive oil over medium high heat in a heavy bottom pot. Add the chopped shallot and cook, stirring, until fragrant and caramelized, about 3 minutes.
  2. Add the mushrooms and cook, stirring, until they begin to sweat, about 2 minutes.
  3. Add the butter and stir to melt.
  4. Add the rice and cook, stirring, until it begins to brown, about 5 minutes.
  5. Add the vegetable broth, water, salt, thyme, parsley, garlic powder, and pepper. Reduce heat to medium low. Cover and cook for 30-45 minutes, until the liquid is absorbed and the rice is tender. Remove from heat.
  6. Add the roasted grapes, pine nuts, and spinach, stirring to combine. Cover and let rest for 5 minutes.
  7. Serve with pan-fried sole (recipe below)
Recipe by Snixy Kitchen at https://www.snixykitchen.com/pan-fried-sole-mixed-wild-rice-with-roasted-grapes-gluten-free/