Mollie Katzen'S Green Rice With Grapes And Pecans

Name: Mollie Katzen'S Green Rice With Grapes And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups long-grain brown rice (plain or basmati); 1 teaspoon minced or crushed garlic; 6 tablespoons fresh lemon juice; 1 tablespoon light-colored honey, agave nectar, or pure maple syrup; 1 teaspoon salt, or more if needed; 1/4 cup extra-virgin olive oil; 6 scallions, whites and light greens cut into 2-inch lengths; 1/2 (packed) cup fresh flat-leaf parsley, larger stems removed; 2 cups seedless grapes, halved; Black pepper; 1 cup chopped pecans, lightly toasted, or to taste; Lemon wedges (optional)

Servings: persons

2 cups long-grain brown rice (plain or basmati)
1 teaspoon minced or crushed garlic
6 tablespoons fresh lemon juice
1 tablespoon light-colored honey, agave nectar, or pure maple syrup
1 teaspoon salt, or more if needed
1/4 cup extra-virgin olive oil
6 scallions, whites and light greens cut into 2-inch lengths
1/2 (packed) cup fresh flat-leaf parsley, larger stems removed
2 cups seedless grapes, halved
Black pepper
1 cup chopped pecans, lightly toasted, or to taste
Lemon wedges (optional)

1
Fill a large saucepan with water and bring it to a boil. Add the rice and cook, uncovered, at a gentle boil over medium heat for about 40 minutes, or until tender. (Check the water level during the cooking.) Drain thoroughly in a colander in the sink when done, then shake dry. You can help this along by patting the grains with a kitchen towel.
2
Meanwhile, combine the garlic, lemon juice, sweetener, and 1 teaspoon salt in a large bowl (a wide, shallow one, if possible) and whisk to blend. Keep whisking as you drizzle in the oil.
3
Add the freshly cooked, drained rice (it's OK if it's still hot or warm) to the dressing, mixing it in gently with a fork until completely coated.
4
Put the scallions in a mini food processor with the parsley, and buzz until feathery. If you don't have a small food processor, just go at the herbs on a cutting board with a very sharp knife until finely minced.
5
Add the herbs to the rice mixture, stirring gently with a fork until well combined. (The rice will turn a lovely shade of green.) Gently stir in the grapes, then taste to adjust the salt if needed and add some black pepper.
6
Cover tightly and chill well before serving. Serve cold or at cool room temperature. Stir in the pecans shortly before serving or just sprinkle them on top. Serve with lemon wedges, if desired.
7
Chopped or grated lemon zest for the top (zest the lemons before juicing)
8
Up to 1/2 cup minced fresh mint leaves added to the herbs
9
Chopped apple or other fruit in addition to the grapes

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups long-grain brown rice (plain or basmati), 1 teaspoon minced or crushed garlic, 6 tablespoons fresh lemon juice, 1 tablespoon light-colored honey, agave nectar, or pure maple syrup, and more.

Yes, Mollie Katzen'S Green Rice With Grapes And Pecans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!