Rice with grapes and walnuts
Here we go with the final stretch of summer–autumn… and with this recipe I say goodbye before going into hibernation mode, as the weather forecast announces snowfall this weekend and it’s time to start thinking about other kinds of dishes, a bit more calorie-dense and hearty to bring some warmth to the body.
But as I was saying, before I freeze and walk down the street like an onion wrapped in layers trying not to slip at the first opportunity, today I’m sharing this extremely simple, quick, balanced, and very very light recipe; you’ll just need to cook the rice and enjoy a mix of textures and flavors that will surely surprise you.
Ingredients for 2 people
100 g rice (I used basmati, but short-grain rice also works)
100 g black grapes
100 g white grapes
1 orange
1 handful of walnuts
fresh chives, salt, and pepper to taste
Preparation
Wash the grapes, cut them in half, and set them aside in a bowl. Then squeeze the orange and pour the juice into the bowl with the grapes. Chop the chives over this mixture, season with salt and pepper to taste, and mix well.
Rinse the rice several times until the water runs clear and cook it as you normally would (I use a rice cooker). After cooking, I don’t drain it because of the cooker method, but if you don’t use a machine, rinse it again once cooked and let it drain well.
Once the rice is cooked, add it to the mixture of grapes, orange juice, and chives, and stir.
Finally, chop the walnuts and add them while stirring.
Things to keep in mind
You can eat it warm as a first course or cold as a summer salad, very useful for camping days (I like it both ways—I eat it warm in autumn and cold in summer).
