Roasted Grape Pilaf

Roasted Grape Pilaf

Nov. 23, 2009 | Food Management

Source:

Source: California Table Grape Commission

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Yield: 48 ½ cup servings

Ingredients & Directions

4 C.
3/4 C.
2 Tbsp.
4 C.
1 Tbsp.
2 Tbsp.
6 1/2 C.
3 Tbsp.
1 Tbsp.
1 Tbsp.
1 1/2 Tbsp.

1 batch
1/4 C.
1 C.

Roasted Grapes
9 C.
1 Tbsp.
1/4 tsp.

Basmati rice, rinsed and drained well
Butter
Garlic, minced
Yellow onion, diced 1/4''
Black mustard seeds
Chicken base
Water
Lemon juice, fresh
Lemon zest, minced
Ginger, minced
Kosher salt

Roasted grapes (recipe follows)
Zante currants
Almonds, sliced, toasted

Green grapes, stemmed, whole
Olive oil
Kosher salt

Roasted Grapes

Toss all ingredients in a bowl.
Place on a half sheet pan – do not crowd.
Roast in preheated 450° F convection oven for about 10 minutes or until nicely browned.

Pilaf

Place drained rice in a 4” 1/2 hotel pan.
In a large sauté pan heat the butter and then add the garlic, onions, and black mustard seeds. Saute until onions are translucent.
Add chicken base, water, lemon juice, lemon zest, ginger and salt and bring to a boil. Immediately pour over rice and seal tightly with foil.
Bake in preheated 350° F convection oven for about 20 minutes.
When rice is done, fluff with a fork and fold in Roasted Grapes, currants and almonds.
Serve.

Roasted Grape Pilaf