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Nutted Brown Rice with Grapes and Scallions Recipe

Nutted Brown Rice with Grapes and Scallions Recipe

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Allison Beck

Nutted Brown Rice

Growing up, my family would always make a nutted wild rice with pecans, raisins, and mint. So, when it came time to come up with a grill-friendly side dish, I knew just where to go for inspiration.

Not everyone likes wild rice, so I swapped the slim, dark grains for short-grain brown rice. Cooking it with a bit of coconut oil gives it an irresistible creaminess. The addition of finely chopped scallions gives the rice a subtle kick, and the juicy grapes add more color and a sweet touch. The orange juice and zest adds another layer of complexity to the dish — I've found those I serve this to are often left wondering exactly what it is.

Click here to see 8 Cook-Out Side Dishes.


  • 1 tablespoon coconut oil
  • 3 cups water
  • ½ teaspoon salt, plus more to taste
  • 1 ½ cups short-grain brown rice
  • 12 ounces red grapes, washed and halved
  • 1 bunch scallions, whites and half of the greens finely sliced
  • Zest and juice of 1 orange
  • 1 cup walnuts, toasted


In a large saucepan, heat coconut and water over high heat until boiling. Add the brown rice, season with salt, cover, and simmer on low heat for 40 minutes, or until the rice is just cooked and water is gone. Turn off the heat and let the rice stand for 5 minutes.

While the rice cooks, combine the grapes, scallions, and orange zest and juice together in a medium bowl. Set aside.

When the rice is done, add to the scallion mixture. Combine and let it sit for 10 minutes as the rice cools. Check seasoning and top with walnuts.

Perfect Rice Pilaf

This perfect rice pilaf is easy to make and turns out perfect every time! It’s so simple and flavorful, you’ll crave it at least once a week!

I’ve officially mastered making rice from scratch (instead of using a box mix)! For more perfect rice recipes, try my Spanish Rice and Cilantro Lime Rice.

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Nutted Brown Rice with Grapes and Scallions Recipe Growing up, my family would always make a nutted wild rice with pecans, raisins, and mint.

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Steps to make The Best Wild Rice Salad with Grape

Cook wild rice

In a saucepan, bring soaked wild rice, water or stock and ½ teaspoon salt to a boil. Lower the heat and simmer for 20 minutes until most of the water is absorbed. For unsoaked rice, simmer for 40 minutes until cooked and additional water, as necessary.

Transfer the cooked rice to a plate and cool before preparing salad.

Combine salad ingredients

In a large salad bowl or on a serving plate, mix the cooled wild rice, grapes, orange slices, scallions, cranberries and pecans together, until combined.

Prepare dressing

In a small mixing bowl, whisk the orange juice, orange zest, olive oil, salt and pepper together to combine well.

Dress salad and refrigerate

Pour dressing over salad and toss to coat. Place salad in the refrigerator for 30 minutes to absorb all the flavors.

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Delicious as written and the possibility's for changing it up are seemingly endless. Will definitely add it to the make it again and again file. Warm it was a great side dish to a chicken tagine and I can't wait to eat the leftovers as a cold salad.

One of my go-to recipes for summer cookouts or potlucks. Delicious as is, but I almost always add chopped parsley and halved grape tomatoes. I've also added sundried tomatoes and basil, instead. An easy and tasty basic recipe that can be embellished -- or not!

I’ve made this probably more than any other recipe. It’s so simple but so great. I do add diced to,alto to it which I feel does help and a little cubed salami or turkey pepperoni is always welcome. But when I get my hands on fresh lemon orzo from a local pasta company there aren’t enough forks to award it.

Sometime you find a recipe that is so good, so flavorful it becomes a keeper, a go to recipe. This is that one. I've made these basic ingredients so many times that I started adding tomato( i use just the outside) cut into small pieces and some chopped spinach so it looks like chopped parsley, sometimes chopped crisp bacon. Anything can be done with this recipe as long as the basic vinegrette is used.

Hub dislikes cold pasta salad. Hub is not fond of feta. Hub *adores* this recipe and actually requests that I make it for him. You do the math -)!

I begged someone for this recipe after trying it, it was that good! I made it. The recipe was easy. The only problem was that I couldn't control myself from eating the whole thing!

This is a wonderful salad, light, bright and tasty. I added sun-dried tomatoes. It multiples easily also. A great crowd pleaser and I'm always asked for the recipe.

I made it exactly as directed and it was delicious. It packs a lot of flavor for such an easy recipe. And it pairs well with just about anything! Great summertime salad.

I have been making this recipe for years, it's always a hit. It has become a staple for summer gatherings. The only changes I've made are to add lemon zest and cut down on the cheese a little bit.

When I made it as directed, I found it to be bland and oily. But I think this recipe is a great place to start embellishing. The second day, I tossed a serving with a generous handful of arugula. Much better. I think this would also benefit from some olives and/or fresh tomatoes.

Great side dish tasted great both cold & hot, and a few days later as leftovers. Thinking of adding chicken or other protein next time.

I have made this as written and loved it. I've made it using white basmati rice in order to make it gluten-free for a friend and it was delicious. I'm thinking I would like to try it using brown rice, a mixture of lentils and brown rice. I made it with Trader Joe's Rice Medley and added some cherry tomatoes from my garden. Oh my goodness was that ever delicious!

This is an excellent recipe and so easy to make. It can be served hot, cold, or at room temperature and it's great leftover.

Quick, easy and full of flavor! It's always a favorite and I've made it dozens of times following the recipe exacly. Everyone always asks for seconds.

This was a wonderful recipe. I followed the instructions exactly plus added some fresh basil and grape tomotoes, as per other reviewers suggestions. This will be a staple side dish for me - it has a mild flavour that will go well with any kind of main dish. Happy to have tried this one!

I also adore this recipe and receive so many requests for it. I have made it a half dozen times with dried cherries instead of scallions, plus a handful of fresh basil.

I resisted the urge to add some of the extra ingredients suggested by the other reviewers- and I'm glad I made the recipe as-is. I can't stop shovelling this salad into my mouth. A wonderful summer picnic food for those of us who hate potato salad!!

This recipe was awesome. I added sundried tomatoes and lemon zest. I served it at room temp. I even used fat free feta and it was still wonderful. Made it one day ahead and it was gone at the end of the party. I must for an easy but flavorful dish.

This is a versatile recipe that can create a lot of flavor. I read through the reviews and adapted some of the suggestoins. I added dijon to the lemon juice and olive oil to make the dressing. I had several handfuls of baby artichokes. After removing the coarse outer leaves and stems, I parboiled for about 6 to 8 minutes, then patted dry and cut in half. I grilled the artichokes, a pound of asparagus and two sliced lemons. For the feta cheese I used Bulgarian Feta, which is creamier and lemony. And I added both chives and green onions when tossing.

Delicious! Made this for friends and everyone had seconds. I added sun-dried tomatoes and basil which brought great flavor.

Love this recipe! Great with dried cranberries and handful of fresh chopped parsley!

Very tasty and easy salad for the summer. I added 1/4 cup chopped fresh basil for extra flavor.

It's great. I add extra feta, extra pine nuts, halved cherry tomatoes and fresh chopped basil. It always gets the most requests for recipes at the table!

This was a very simple and delicious recipe. I added chopped kalamata olives and a bit of lemon zest to the mix. I also used French sheep's milk feta, which has a creamy texture and mild flavor. Next time I will also add chopped sundried tomatoes.

I've made this recipe about 10 times. It's good because you can pretty much add whatever you like or have on hand. I've gotten so many compliments and everyone says "send me the recipe!" For whatever it's worth, I like to add about a tablespoon of red wine vinegar, halved grape (or cherry) tomatoes and sliced olives. Make sure you toast (carefully, I burned them last time) the pine nuts.

Cooking Tips

  • When calculating how much product to use, keep in mind that bulgur wheat will expand to twice its original volume with cooking. In other words, 1/2 cup of uncooked bulgur wheat will become 1 cup when cooked.
  • Toast the bulgur wheat lightly in a nonstick skillet, stirring constantly until golden brown.
  • Use any hot liquid to cook the bulgur in, such as water, chicken broth, vegetable broth, beef broth, pineapple juice or apple juice, depending on the recipes and accompanying ingredients.
  • Bulgur wheat can be prepared ahead of time and stored in a plastic container in the refrigerator for up to 1 week. Cooked bulgur wheat can also be frozen for later use.
  • To enhance the flavors from the ingredients add a little salt to each preparation and use quality products, make 6 hours before or 1 day ahead and refrigerate.

Healthy Eating with Bulgur Wheat

Our six Traditional Bulgur wheat products can be used to create a variety of flavorful dishes:

  • #1 Fine Traditional Bulgur makes a nutritious breakfast cereal, and can be used in breads and desserts, tabbouleh salad, soups, and in any recipe as a substitute for rice.
  • #2 Medium Traditional Bulgur is an all-purpose size used in salads, stews, soups, multi-grain bakery goods, and especially in meatless burgers and chili.
  • #3 Coarse Traditional Bulgur for low-fat stuffing’s, casseroles and vegetarian tacos, side dishes, and can also be used in pilafs, soups, salads and artisan breads.
  • #4 Extra Coarse Traditional Bulgur for hearty soups, pilafs, side dishes and breads.
  • #5 Half Cut Traditional Bulgur extra-large grind for use in soups, pilafs and specialty recipes.
  • Whole Kernel Traditional Bulgur can be used as a key ingredient in hearty soups, vegetable and grain side dishes, and to impart whole kernel goodness and texture to artisan breads.

Lentil Soup with Spinach and Butternut Squash

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PREP TIME: 20 minutes / COOK TIME: 1 hour
TOTAL TIME: 1 hour 20 minutes

2 tsp olive oil
1 lg onion, chopped
2 lg carrots, sliced
3 med ribs celery with leaves, sliced
1½ c lentils, picked over and rinsed
4 cloves garlic, minced
1½ tsp dried thyme
1 tsp ground black pepper
1&frasl2 tsp dried marjoram
1&frasl4 tsp salt
4 c low-sodium chicken broth
1 package (10 ounces) frozen cubed butternut squash
1 can (14.5 ounces) no-salt-added diced tomatoes
8 ounces baby spinach

1. HEAT the oil in a large Dutch oven over medium heat. Cook the onion, carrots, and celery for 8 minutes, stirring occasionally, or until softened. Stir in the lentils, garlic, thyme, pepper, marjoram, and salt. Cook for 1 minute, stirring.

2. ADD the broth and 4 cups of water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are very tender.

3. STIR in the squash and tomatoes and return to a boil, breaking up the tomatoes with the side of a spoon. Cover and simmer for 10 minutes, or until the vegetables are tender. Stir in the spinach and cook for 2 minutes, or until wilted.

NUTRITION (per serving) 293 calories, 3 g fat, 1 g saturated fat, 19 g protein, 50 g carbohydrates, 19 g fiber, 284 mg sodium

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50 Great Grains

1. Barley with Roasted Corn Toast 1 1/2 cups barley in butter in a saucepan over medium heat, 5 minutes. Add 3 cups water bring to a boil. Cover reduce the heat to low and cook until the liquid is absorbed, 20 to 30 minutes. Saute 2 chopped leeks and 2 teaspoons fresh thyme in olive oil over medium heat, 5 minutes. Add 2 cups frozen fire-roasted corn warm through. Toss with the barley season to taste

2. Barley with Mushrooms Cook 8 chopped bacon slices over medium-high heat until crisp. Add 3 cups chopped mixed mushrooms cook until browned, 5 minutes. Make Barley with Roasted Corn (No. 1) toss in the bacon and mushrooms

3. Barley with Artichokes Cook 2 cups barley in salted water as the label directs. Brown one 9-ounce package thawed frozen artichoke hearts, 2 cups halved Peppadew peppers and 1 sliced garlic clove in 1/4 cup olive oil. Toss with the barley and 2 tablespoons chopped marjoram

4. Barley with Kale Pesto Cook 2 cups barley as the label directs. Puree 3 cups chopped kale, 1/2 cup each Parmesan and olive oil, 1/3 cup walnuts, 1/2 teaspoon each lemon zest and kosher salt, and a pinch of red pepper flakes in a food processor. Toss with the barley.

5. Barley with Carrots and Parsnips Toss 1 pound each sliced carrots and parsnips with olive oil, salt and pepper. Roast at 425 degrees F until lightly browned, 30 minutes. Make Barley with Kale Pesto (No. 4) toss with the carrots and parsnips. Season with salt.

6. Slow-Cooker Polenta Bring 5 cups water, 2 1/2 cups milk and 2 teaspoons kosher salt to a simmer. Pour into an oiled 6-quart slow cooker. Whisk in 1 1/2 cups polenta (not quick-cooking) and add 1 rosemary sprig and 2 bay leaves. Cover and cook on low, stirring halfway through, 2 hours. Discard the rosemary and bay leaves stir until smooth. Stir in 1 cup Parmesan, 1/2 cup mascarpone and 2 tablespoons butter season to taste.


Slow-Cooker Polenta with Mushrooms (No. 7)

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7. Slow-Cooker Polenta with Mushrooms Make Slow-Cooker Polenta (No. 6). Brown 1 pound sliced oyster mushrooms in olive oil in a skillet over high heat, 7 minutes. Stir in 1/4 cup chopped parsley season to taste. Serve over the polenta and top with crumbled Gorgonzola.

8. Polenta with Pesto Bring 3 cups each water and milk, 2 teaspoons kosher salt and a few grinds of pepper to a simmer. Whisk in 1 1/2 cups quick-cooking polenta. Cook, whisking, until smooth, 5 minutes. Stir in 1 cup Parmesan and 3 tablespoons butter. Top with pesto.

9. Sweet Potato Spoonbread Bring 2 cups milk, 2 tablespoons each butter and brown sugar, 1 teaspoon kosher salt and a pinch of cayenne to a boil. Reduce the heat to a simmer whisk in 1/2 cup cornmeal. Cook, whisking, until thickened, 2 minutes. Whisk in 1 cup canned sweet potato puree, 3 egg yolks and 1 teaspoon baking powder. Remove from the heat. Beat 3 egg whites to stiff peaks fold into the batter. Transfer to a buttered 8-inch square baking dish bake at 375 degrees F until puffed, 30 minutes.


Millet with Roasted Carrots (No. 10)

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10. Millet with Roasted Carrots Cut 1 pound small carrots in half lengthwise and slice 2 red onions into wedges toss with olive oil, salt and 1 tablespoon fresh rosemary. Roast at 425 degrees F until tender, 30 minutes. Cook 2 cups millet in salted water as the label directs. Drizzle with olive oil top with the vegetables.

11. Kasha with Sweet Potatoes Saute 1 chopped onion in butter in a pot over medium-high heat until browned. Add 3 cups chicken broth, 2 cups chopped peeled sweet potatoes and 3/4 cup kasha. Bring to a boil. Reduce the heat, cover and simmer until the liquid is absorbed, 10 minutes. Stir in 4 ounces cooked bow-tie pasta and 1/4 cup each chopped parsley and sour cream season with salt.

12. Maple Wheatberries and Rutabaga Cook 2 cups wheatberries in salted water as the label directs, adding 1 diced rutabaga drain. Stir in 3 tablespoons each maple syrup and butter, 1 tablespoon chopped sage and a pinch of cayenne.

13. Lemon-Herb Rice Bring 3 cups water, 2 cups jasmine rice, 3 wide strips lemon zest, 1 bay leaf, 1 tablespoon butter and 1 teaspoon kosher salt to a boil. Cover cook over low heat until the rice is tender, 20 minutes. Stir in 2 tablespoons each chopped parsley and chives.

14. Black and White Rice Make 1/2 batch Lemon-Herb Rice (No. 13). Cook 1 cup black rice as the label directs. Toss the rice with 2 cups each baby spinach and sliced mushrooms drizzle with walnut oil. Season with salt.

15. Cheesy Rice Cook 2 cups converted rice as the label directs. Stir in 1 cup each chopped scallions, shredded cheddar and sour cream season with salt and cayenne. Transfer to a buttered 8-inch square baking dish. Dot with butter and top with 2 tablespoons grated Parmesan. Bake at 450 degrees F until golden, 20 minutes.

16. Rice-Stuffed Squash Halve and seed 3 acorn squash bake cut-side down at 350 degrees F, 30 minutes. Make Cheesy Rice mixture (No. 15), adding one 10-ounce package thawed frozen chopped spinach (squeezed dry). Fill the squash with the rice drizzle with olive oil and sprinkle with grated Parmesan. Bake at 350 degrees F until the squash is tender, about 1 hour.


Slow-Cooker Squash Risotto (No. 17)

Photo by: Ryan Liebe ©Ryan K Liebe

17. Slow-Cooker Squash Risotto Saute 1 minced shallot and 2 teaspoons chopped sage in butter in a pot over medium heat, 2 minutes. Stir in 1 3/4 cups Arborio rice. Cook, stirring, 2 minutes. Add 6 cups chicken broth, 1/2 cup dry white wine, 1 teaspoon kosher salt and a few grinds of pepper bring to a boil. Transfer to a 6-quart slow cooker stir in 3 cups chopped peeled butternut squash. Cover cook on high, 2 hours. Stir in 1 cup grated Parmesan.

18. Red Beans and Rice Saute 1 each chopped onion, bell pepper and garlic clove with 1 tablespoon tomato paste in vegetable oil in a saucepan over medium heat, 5 minutes. Add 3 1/2 cups water, 2 cups converted rice and 1 teaspoon each ground cumin and kosher salt. Bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 20 minutes. Stir in two 14.5-ounce cans red beans (rinsed).

19. Rice, Beans and Collards Make Red Beans and Rice (No. 18). Meanwhile, saute 6 cups chopped collard greens in butter over medium heat until wilted, 5 to 8 minutes season with salt and chipotle hot sauce. Add to the rice.

20. Red Rice with Andouille Bring 3 cups chicken broth, 2 cups red rice and 1 teaspoon kosher salt to a simmer. Cook until the rice is tender, 25 minutes. Brown 12 ounces sliced andouille sausage in vegetable oil over medium-high heat. Add 2 cups sliced okra and 1 cup each chopped scallions and red bell pepper saute 5 minutes. Toss with the rice season to taste.

21. Harissa Rice Cook 2 cups basmati rice as the label directs. Stir in 2 cups thawed frozen peas, 1/2 cup shredded carrots and 1/4 cup each sliced scallions, chopped cilantro and harissa (Moroccan chile paste). Top with plain yogurt.

22. Dirty Rice Cook 2 cups basmati rice as the label directs. Brown 8 ounces each crumbled Italian sausage (casings removed) and chopped chicken livers in vegetable oil over high heat. Add 1 cup each chopped onion and celery and 2 minced garlic cloves cook, stirring, 3 minutes. Toss with the rice and 1/2 cup each chopped prunes, parsley and chestnuts.

23. Saffron-Pomegranate Rice Saute 4 minced shallots in butter in a saucepan over medium-high heat, 1 minute. Stir in 3 cups water, 2 cups basmati rice, 2 each cardamom pods and star anise, and 1 teaspoon each saffron and kosher salt. Bring to a boil. Cover cook over low heat until the rice is tender, 20 minutes. Toss with 3/4 cup each pistachios, pomegranate seeds and chopped cilantro.

24. Nutty Cranberry Wild Rice Cook 2 cups brown rice as the label directs. Saute 1/2 chopped onion in butter in a saucepan over medium-high heat, 3 minutes. Stir in 3 cups chicken broth, 1 cup wild rice and 1 teaspoon kosher salt. Cover reduce the heat to low. Cook until the wild rice is tender, 45 minutes. Drain. Toss with the brown rice, 1 cup each chopped pecans, dried cranberries and halved red grapes, 1/2 cup chopped cilantro and the juice of 1 lime.


Brown Rice and Brussels Sprouts (No. 25)

Photo by: Ryan Liebe ©Ryan K Liebe

25. Brown Rice and Brussels Sprouts Cook 1 1/4 cups brown rice as the label directs. Separate the leaves from 1 pound Brussels sprouts toss with 1/2 teaspoon each kosher salt and lemon zest, and the juice of 1 lemon. Toss with the rice, 1 grated garlic clove and 1/2 cup each toasted hazelnuts, grated Parmesan, chopped parsley and olive oil. Season to taste.

26. Asian Rice with Sausage Bring 3 cups water, 2 cups jasmine rice, 2 slices peeled ginger, 6 sliced dried Chinese sausages and 1 teaspoon kosher salt to a simmer. Cover cook over low heat until the rice is tender, 17 minutes. Stir in 4 sliced scallions and 2 teaspoons sesame oil.

27. Fried Rice Make Asian Rice with Sausage (No. 26) cool. Brown 8 ounces sliced mushrooms in vegetable oil in a nonstick skillet over high heat, 5 minutes. Stir in the rice and 2 teaspoons soy sauce stir-fry until crisp.

28. Spiced Beef Rice Pilaf Brown 8 ounces ground beef and 1 chopped onion in butter in a saucepan over medium-high heat remove and wipe out the pan. Add 2 tablespoons butter and 1 cup broken vermicelli toast until golden, 4 minutes. Add 3 cups water, 2 cups converted rice, the beef and 1/2 teaspoon each ground allspice, cinnamon and kosher salt. Bring to a simmer. Cover cook over low heat until the rice is tender, 17 minutes. Stir in 1/2 cup each chopped parsley and toasted pine nuts.

29. Curried Rice Saute 1 chopped onion, 2 minced garlic cloves and 2 tablespoons curry powder in olive oil in a saucepan over medium heat, 5 minutes. Add 3 3/4 cups water, 2 cups basmati rice, 3/4 cup dried red lentils, one 2 1/2-inch piece ginger (peeled and sliced) and 1 1/2 teaspoons kosher salt. Cover cook over low heat until the rice is tender, 17 minutes. Stir in 3/4 cup dried currants and 2 tablespoons butter.

30. Tropical Rice Bring 2 cups each water and jasmine rice, one 14-ounce can coconut milk, 3 wide strips lime zest and 1 teaspoon each sugar and kosher salt to a boil. Cover cook over low heat until the rice is tender, 20 minutes.

31. Farro Risotto Saute 1 minced shallot and 2 teaspoons fresh thyme in butter over medium-high heat. Add 2 cups farro and 1/2 cup white wine cook until evaporated. Add 6 cups chicken broth in 1-cup increments, stirring, until absorbed, 30 minutes. Stir in 2 cups corn, 3 tablespoons butter, 1/2 cup each Parmesan and parsley and 4 ounces Taleggio.

32. Farro-Stuffed Peppers Drizzle 4 halved bell peppers with olive oil bake at 400 degrees F, 15 minutes. Make Farro Risotto (No. 31) stuff into the peppers. Top with Parmesan and breadcrumbs. Bake until golden, 30 minutes.

33. Broccoli Farro Cook 1 1/2 cups farro as the label directs cool. Toss with 1 bunch chopped steamed broccoli (cooled), 1/2 cup olive oil, 1/4 cup each chopped parsley and mint, and the zest and juice of 2 Meyer lemons. Season to taste.

Hickory Nut Recipes

1 cup Wild Rice
1 cup long-grain brown or white rice
3 Tbsp olive oil
6 Tbsp lemon juice
1½ tsp salt
6 scallions, minced
1 cup Hickory (you could use Black Walnuts with this recipe as well)
2 cups diced apples
2 cups Chickweed and other tender wild salad greens (or parsley)

1. Cook wild rice and brown or white rice in separate pans until done. (Note: Use 3-1/2 cups water to 1 cup dry wild rice use 3 cups water to 1 cup brown or white rice)
2. Do not stir while cooking or cooling. Let cool completely before mixing salad to avoid rice becoming sticky or gummy.
3. Add all the above ingredients and mix thoroughly.
4. Chill and serve, or serve at room temperature.
This recipe can be adapted freely as long as you use the same amounts of olive oil, lemon juice and salt.

Maple Hickory Apple Crisp

This is the yummiest apple crisp recipe I’ve ever tried, after experimenting with apple crisps for many years, I’ve decided that this is the definitive recipe.
8 cups sliced apples (9 or 10 medium-sized apples)
1 Tbsp lemon juice
1 tsp cinnamon
3 Tbsp flour
½ cup water or apple juice

1. Peel, core and dice enough apples to make 8 cups.
2. Toss apples with lemon juice, cinnamon, and flour.
3. Place in a 9吉 baking pan and add the ½ cup water or apple juice.

1 cup Hickory nuts (use chopped walnuts if you don’t have Hickorys)
1 cup whole wheat flour
1 cup rolled oats
1 cup brown sugar
1 cup butter
2 tsp cinnamon
¼ – ½ cup Maple Syrup

1. Chop oats coarsely in a food processor or blender
2. Add flour, sugar, cinnamon and nuts and whiz until mixed together thoroughly.
3. Add butter and mix until it resembles coarse bread crumbs. (Note: Filling may get seem too wet, resembling a paste—don’t get discouraged if this happens, just spread it as evenly as you can, it will be just fine!)
4. Spread topping evenly over the sliced apples.
5. Drizzle the maple syrup over the topping.
6. Bake at 375° for 45 minutes.

Maple Hickory Granola

Homemade granola is simple to make and far less expensive than the commercial granola. My standard recipe is: 5 cups oats plus 5 cups nuts, seeds, or dried fruits plus ½ cup oil plus 1 cup sweetener. Here’s the recipe adapted to bring out the best in your precious Hickory Nuts:
5 cups oats (not instant oats)
2 cups Hickory nuts
1 cup wheat germ
1 cup coconut
1 cup sunflower seeds
½ cup cooking oil
1 cup maple syrup (or honey)

1. Mix all the ingredients together so the oats and nuts are well coated with the oil and maple syrup.
2. Spread in layers about ½ inch thick on cookie sheets.
3. Bake in oven set at 350° for 40 minutes. You’ll have to stir the granola at least every 10 minutes to make sure it gets toasted evenly.
4. The granola should be a nice, crunchy golden-brown color when finished. Allow to cool thoroughly before storing in airtight containers.


Even my picky eater loved this salad.

Really good, everyone always asks for recipe! I use the honey option. Very pretty dish.

My new favorite healthy dinner. It’s nutty and earthy and bright from the lemon juice. I added chopped rotisserie chicken. I’ve also subbed snow peas when I didn’t have green beans.

A very pretty salad. I made it with wild rice, not black rice. Thus I was able to make it the day before with all the ingredients mixed in without worry that the vegetables would take on the color of the forbidden rice. Sliced the green beans lengthwise (exposing the tiny peas inside). Used less than half the dressing.

This is a regular part of the rotation now. It looks beautiful and it takes care of feeding any vegetarians at the table. I do it as written, although I often leave out the green beans. There is already so much going on it doesn't need them.

This is a great dish. Did not have walnuts on hand (making too much banana bread apparently), but I did have pine nuts, which I toasted in a dry pan. It is fabulous.

This recipe is marvelous! Took a sample to my daughter & son-in law, not expecting good review. Boy was I wrong! They liked it so much, I was called right away, wishing there had been a bigger sample. It is now requested for our Easter Feast. Problem is Trader Joe's did not have the Black Rice again yesterday. Will be looking at all stores within 20 miles ! You will not be disappointed with this unusual looking delicious dish!

This recipe has a very good blend of flavors. I changed it up a bit, using vegetable stock instead of water for the rice added approximately 2 Tblsp of dried shallots and 1 tsp of Herb de Provence. Pressured cooked on high pressure for 22 minutes using an Instant Pot natural pressure release for 10 minutes. Cooled it all on a sheet pan in the freezer for about 10 minutes or so. I didn't have the edameme & have some dietary restrictions from soy products, so substituted a can of rinsed black eye peas instead (I think garbanzo beans would be good, too). Also, I used about a tsp of red wine and added white vinegar to make the 2 Tblsp of wine vinegar. I used raw honey instead of agave. The rest was the same as given in the recipe. It was very delicious--great salad with the baked cod we had with it. My husband really enjoyed it, going back for a large 2nd serving.

I just bought Black Rice at Costco and checked on Epicurious for a recipe. The great reviews encouraged me and I wasn't disappointed. Not only was it wonderful tasting, but it was a colorful feast for the eyes next to the salmon. Can't wait to make it for company because it's so different. I had frozen fava beans from Trader Joes in the freezer so I used them, shelled, instead of buying Edamame. They were perfect, probably no different than the Edamame. I used leftover cooked string beans which were fine.

My Sister in Law made this tonight with BBQɽ chicken. I absolutely will make this myself, as well!

This recipe was easy to make, but the lemon vinaigrette tasted really strange when mixed with the other ingredients. I'm considering throwing the dish away rather than suffering through the eating of it.

I took this to a neighborhood pot luck and it was such a success that several people asked for the recipe. I used honey instead of agave and regular white vinegar as well as fresh edamame. It was colorful, crunchy and above all, delicious.

This is great! So light and refreshing. I used snow peas instead of green beans, and threw in a red bell pepper. The roasted walnuts really add a nice flavor, I'm going to use more of those next time. I also garnished mine with cilantro I think it really goes well with the honey lemon dressing.

The beans in the picture look like sugar snap peas, not green beans, and that is what I used. Salad was delicious!! Definitely don't leave out the walnuts. I ate this over the course of a few days for lunch and it was just as good the last day as it was the first. Everything stayed crunchy and the salad stayed moist.

My bad. I see that you use the oven for the walnuts not the rice. Iɽ still appreciate it if folks out there would point me to an actual recipe for black rice. How much water? Do you cover the pot when you boil it, as you would with other rice. Thanks for your help with these questions.

I'm confused. Do you boil or bake the rice? Or bring it to a boil and then bake it?

This was a good, tasty recipe. All the ingredients went well together. But it wasn't a "wow" recipe.

A winner! Delicious to look at and eat. We served for company and they loved it too. I toasted the walnuts in a skillet and it was ok. They added a lot to the salad. I substituted sliced sugar snap peas and they worked.

The combination of flavors, colors and textures makes this a winner. Made it for the first time last night and everyone loved it. Instead of salt in the vinaigrette, added a teaspoon of tamari for a bit more complexity. It was delicious and did not overwhelm the lemony flavor. Noticed another cook mentioned blanching the green beans - will try this next time. Fresh snap or snow peas would be good in this recipe too. Will definitely make again and try it with other rices and grains.

I have made this twice now and have been asked for the recipe twice. It tastes better the second day, but the beans will start to pick up the purple color of the rice. So my recommendation is to make a day ahead, but keep the edamame separate until a short while before serving. The bright green of the beans looks positively fluorescent next to the black rice! You can play around with the vegetables, but don't skip the walnuts - as another reviewer noted, they do add a lot.

I made the recipe exactly as is and thought it was great. Nice mix of flavors and textures, and hearty enough for a main meal. The walnuts add a lot, and the whole salad tastes really fresh and healthy. Yum! Will definitely make it again.

Outstanding! I was looking for a great rice side dish for potlucks and this is it. I was worried that the toasted walnuts wouldn't hold up once tossed with the vinaigrette but they did! Just as good the next day. First time trying black rice and can't imagine using anything else for this recipe.

This is great. I used red onion instead of scallions & raw broccoli instead of green beans to use what I had. All else as directed. Will definitely make again.

So many possibilities for variation here. but made it almost exactly as written. Delicious! This is going on the repeat list! I knew I was saving that black rice for something special! The nuts took it to another level!

Excellent. Great combination of textures and flavors. I blanched the green beans for 1 minute and then put them in an ice bath. Loved this salad, will definitely make again.

Watch the video: The BEST Pineapple Fried Rice Recipe in a Pineapple Bowl (May 2022).


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