** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. If wild rice is unavailable, use brown rice instead.
2. Rinse the rice thoroughly in a colander and let drain.
3. In a large heavy saucepan or skillet with a lid, melt 3 tbsp of the butter.
4. Add onion and cook over low heat for 3 to 4 minutes, or until softened.
5. Add rice and toss to coat with butter. Stir in 3 cups water and the salt.
6. Bring to a simmer, cover tightly, and cook over low heat, stirring occasionally, for 45 to 50 minutes, or until rice is tender and all water is absorbed.
7. If water is absorbed before rice is tender, add a few tablespoons more and continue cooking.
8. Melt the remaining tbsp butter in a medium skillet.
9. Add green and purple grapes and toss in the butter until heated through.
10. Add grape mixture and parsley to the cooked wild rice, season with pepper, and toss to mix thoroughly.
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Dietary Notes:
This recipe is very low-sodium with 60.83mg per serving
This recipe is high in Vitamin A with 119% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Rice, Onion allergies.
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