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Herby Rice with Grapes and Pecans
This herby rice with grapes and pecans features fresh herbs, so make sure you pick ones that you love!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 7 people
Calories 426 kcal
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1-2
cloves
garlic
minced
-
1
T
finely grated lemon zest
-
6
T
lemon juice
-
1
T
maple syrup or honey or agave
-
¼
cup
extra virgin olive oil
-
hot sauce
ie sambal olek, chili garlic sauce to taste (optional)
-
2
cups
rice
cooked
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6
green onions
finely chopped
-
½
cup
parsley leaves
finely chopped (sub in cilantro or basil, or omit if you don’t like parsley)
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¼
cup
mint leaves
finely chopped
-
2
cups
grapes
halved
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¼
cup
feta
crumbled
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½
cup
chopped pecans
toasted (or walnuts, almonds, cashews, etc)
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Whisk the garlic, lemon zest and juice and syrup in a large bowl. Whisk in oil and hot sauce, if using.
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Add the rice, herbs, grapes and feta, stirring gently until well combined. Season with salt and pepper.
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Cover tightly and chill well before serving. Serve at room temperature. Stir in the nuts right before serving.
Adapted slightly from Mollie Katzen’s The Heart of the Plate.