1½ - 2cupsred grapes, roasted at 400ºF for 20 minutes, until they begin to shrivel
¼cuppine nuts, roasted
1½cupsspinach
INSTRUCTIONS
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.
Add the mushrooms and cook, stirring, until they begin to sweat, about 2 minutes.
Add the butter and stir to melt.
Add the rice and cook, stirring, until it begins to brown, about 5 minutes.
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.
Add the roasted grapes, pine nuts, and spinach, stirring to combine. Cover and let rest for 5 minutes.
Serve with pan-fried sole (recipe below)
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.