I’ve loved this idea from the moment I saw it, isn’t it gorgeous? The taste and texture, however were a bit off. It was edible, but not something I would feel good about serving to others. If I ever try this dish again, I’ll use a half wine and half broth combination.
- 1 3/4 cups dry red wine (I used cabernet sauvignon)
- 1 cup white rice
- salt, to taste
- 1 cup red or black seedless grapes, halved
Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.
Recipe courtesy of 30 Minute Meals
Served with Trader Joe’s lightly braded fish sticks, dipped in light ranch dressing.
Along with a green leaf lettuce salad, tossed in a balsamic vinaigrette with peaches and strawberries.
Durham Farmer’s Market – Week 3
- 1 pint strawberries (so good)
- 2 green house tomatoes
Brinkley Farms Spring CSA – Week 6
- 1 bundle of spring onions
- 1 bundle of swiss chard
- 1 quart of red potatoes
- 1 bag of baby spinach
- 1 head of kohlrabi
- 1 head of green leaf lettuce