This rice gets it's name because it features the grape, in two forms; before the sun green grapes and after the sun golden raisins!
It's both sweet and savory, as well as light and colorful. You can double the recipe to make a great side dish for sharing at summer potlucks. It can also be an easy lunch for two or a main dish when you want something simple yet satisfying.
Before and After Rice
1 cup Basmati Brown Rice
1/4 cup Golden Raisins
1/4 cup Slivered Almonds (toasted, optional)
1/2 cup Green Grapes, sliced in half, lengthwise
1/8 cup Green Onions, tops only. sliced thin
1/8 cup fresh Parsley, chopped
1 organic Lemon, cut into wedges
Sea Salt & Pepper, to taste
Soak raisins in hot water while rice is cooking. Cook one cup of brown basmati rice in rice cooker or according to package directions. Cool until rice separates easily and doesn't stick together when stirred.
Slice grapes, green onions, parsley and lemon, set aside.
Add the almonds and parsley to rice, drain the raisins and add them as well. Stir to combine and gently fluff. Plate rice and top with grape slices, a skatter of green onion and a drizzle of lemon juice. Garnish plate with additional lemon wedges, as desired.
*I use the green onions on top rather than mixing them in so their strong flavor doesn't overwhelm the dish. The lemon isn't totally necessary, but since I am obsessed with the fresh bright flavor of it, I tend to put it on everything under the sun.
*To boost flavor, you could use vegetable broth as the cooking liquid for the rice. I prefer the pure taste of the rice without it, but it's up to your tastebuds :)
*For a quick and easy "Breakfast Rice", omit the green onion, parsley, lemon, s&p. Instead, add a sprinkle of ground cinnamon and drizzle of maple or agave syrup. The raisins and grapes taste great with the cinnamon and the almonds lend protein and a delightful crunch.