Wild rice pilaf with rosemary and red grapes

Description

The dish is prepared without unnecessary complications. Melt the butter in a large saucepan over medium heat. Add the onion, season with salt and pepper, and cook, stirring, until soft, for 3 to 5 minutes. Add the rice and rosemary, cook, stirring, for 1 minute. Add the broth and 1 cup of water, bring to a boil over high heat. Reduce the heat, cover with a lid, and simmer until the liquid is absorbed and the rice is tender, for 20 to 25 minutes. Stir in the grapes and parsley, season with salt and pepper, mix well, and serve. The finished dish can be served immediately.

Instructions