Roasting grapes might possibly be the best aroma I have smelled coming out of my kitchen. The rustic yet sweet smell permeated the house, like a sip of sweet smelling wine. Thyme, walnuts, roasted grapes and wild rice pilaf combine for an intoxicating blend of flavors, creating a perfect fall dish.
As the leaves whiz around my feet when I walk Henry around my favorite park and I exchange the clothes in my closet for my warm winter clothes that are stored away in the basement, I start to think about all of the best flavors of fall: soups, squash, apples, pumpkins, wild rice.
This weekend we’re heading up to one of our favorite getaway spots in Utah, Eden. We’ll be taking it easy and enjoying the simplicity of the small town and stunning mountains around the area. If course, we’ll cook while we’re there. I’m thinking of making our favorite chili recipe, White Bean Chicken Chili, along with some corn bread, and maybe well even roast some grapes.
When I found this recipe it quickly jumped to top of my list too try. What was originated to be a rice salad, I transformed into a warm rice pilaf for the fall. I love it when new recipes emerge as your cooking. I also added a few drizzles of Slide Ridge Honey Wine Vinegar to top of the dish. This recipe would be a perfect side dish for Thanksgiving, as a dressing of sorts, or as a one-pot weeknight meal if you add some chicken. And if nothing else, you should at least try roasting some grapes sometime in your very near future!
Ingredients Instructions Notes This recipe can be made vegetarian or vegan just by using vegetable broth and olive oil instead of butter.
This recipe can be made vegetarian or vegan just by using vegetable broth and olive oil instead of butter.