I tried this at my friends house over the weekend and had to ask for the recipe. The recipe itself originally published in Southern Living's March 2010 issue. See it here.
Ingredients
1 cup diced red onion
3 tablespoons butter, melted
1 1/2 cups halved seedless red grapes
1/2 cup sweetened dried cranberries
2 tablespoons white or regular balsamic vinegar
2 (8.5-oz.) pouches ready-to-serve basmati rice*
3/4 cup chopped toasted pecans
1/2 cup chopped fresh parsley
1/2 teaspoon salt
Preparation
Sauté onion in melted butter in a large skillet over medium-high heat until tender; stir in grapes, dried cranberries, and balsamic vinegar. Stir in rice, pecans, parsley, and salt; cook, stirring often, until thoroughly heated.
*2 (8.8-oz.) pouches ready-to-serve whole grain brown-and-wild rice may be substituted; omit salt.
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