My eyes were on my husband’s reaction when he tried this recipe for the first time. The presentation looked simple- the pan fried sole on top of the rice. I knew he didn’t expect anything new. I almost laughed when his small eyes got as big as saucers when he finally took a spoonful. I had the same reaction when I tried it before serving it to them. The grapes added that tiny twist of flavor, that hint of sweetness that just does perfectly with everything in this dish. But it’s not just the grapes- everything in this dish contributed to the amazing taste of the recipe.
Check out what our friends from Snixy Kitchen have to say about this recipe:
“This mixed wild rice is one of those dishes. I came up with the recipe on a busy day a few months ago while at the produce market without a dinner plan. Like a lost girl with peculiar cravings, I ended up with rice, grapes, spinach, shallots, and mushrooms in my basket and went with it.”
Everything starts with a craving, doesn’t it? When we crave and we are looking for that particular taste, we can’t help but put together several ingredients until we find it. I’m glad this happened because we now have this recipe to try for our families.
Ingredients
Mixed Rice With Roasted Grapes
- 1 tablespoon Bertolli olive oil
- 1 large shallot, chopped
- 1 cup Green Giant shiitake mushrooms, sliced
- 1½ cups Uncle Ben’s mixed wild rice
- 2 cups College Inn vegetable broth
- 1¾ cup water
- 1 tablespoon Land O Lakes butter
- ½ teaspoon Morton salt, plus more to taste
- ¼ teaspoon McCormick thyme
- ½ teaspoon McCormick dried parsley flakes
- ¼ teaspoon McCormick garlic powder
- ¼ teaspoon McCormick pepper, plus more to taste
- 1½ – 2 cups red grapes, roasted at 400ºF for 20 minutes, until they begin to shrivel
- ¼ cup Oh! Nuts pine nuts, roasted
- 1½ cups Green Giant spinach
Pan Fried Sole
- 1 pound fresh sole filets (4 medium pieces)
- ¼ cup of Great Value white rice flour
- 1½ tablespoons Bragg nutritional yeast
- 1 tablespoon Argo cornstarch
- ¼ teaspoon McCormick garlic powder
- ¼ teaspoon Morton salt
- ¼ teaspoon McCormick pepper
- 1 Eggland’s egg
- 1 tablespoon of water
- 2 tablespoons Bertolli olive oil
Instructions
Mixed rice with roasted grapes:
- Heat 1 tablespoon of olive oil over medium high heat in a heavy bottom pot. Add the chopped shallot and cook, stirring, until fragrant and caramelized, about 3 minutes.
- Add the mushrooms and cook, stirring, until they begin to sweat, about 2 minutes.
- Add the butter and stir to melt.
- Add the rice and cook, stirring, until it begins to brown, about 5 minutes.
- Add the vegetable broth, water, salt, thyme, parsley, garlic powder, and pepper. Reduce heat to medium low. Cover and cook for 30-45 minutes, until the liquid is absorbed and the rice is tender. Remove from heat.
- Add the roasted grapes, pine nuts, and spinach, stirring to combine. Cover and let rest for 5 minutes.
- Serve with pan-fried sole
Pan friend sole
- Combine the white rice flour, nutritional yeast, cornstarch, garlic powder, salt, and pepper in a bowl. Once mixed, spread it out on a plate.
- Whisk together the egg and water.
- Dip each filet in the egg wash then in the rice flour mixture to coat.
- Heat the olive oil over medium high heat in a large cast iron skillet.
- Cook the filets two at a time (or more if you can fit them!) for 3-4 minutes on each side, or until golden brown. Transfer to a paper towel lined plate to drain. Serve on top of mixed wild rice.
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Quick Tip: Best served immediately after cooking.
Thanks again to Snixy Kitchen for this amazing recipe.
