grapes

Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel by Lindsey | Dolly and Oatmeal


hey y'all! it's felt like forever since i've blogged in real-time and it feels so good!  the last time i checked in here i hadn't given birth to our son, james,("amesy").  he finally came september 27, 10 days after his due date!  when i can gather my thoughts into cohesive sentences i plan to write more about his entrance into the world :)

newborn baby life has somewhat rocked mine and frank's existence a bit ;)  we knew that sleep deprivation, emotional rollercoasters, and general fuzziness were in our futures but there was really no way to prepare or scale how much a little human impacts every minute and second of your life.  at this moment we're trying to keep him alive and healthy, marvel at his little toes and button nose, take in every coo and odd sound he emits, and study the range of emotions that take over his teeny face at a given second.  he's, in a word, precious.  but i would be lying if i didn't say that navigating this new territory is wrought with emotion, and just plain terrifying at times.  i know frank and i are strengthened by all of those who have done this parenting thing before us, and those who continue to do it presently with grace and honesty.  

and now, rice pilaf!  i knew this dish would come in handy after our little amesy was born.  it's basically a one-stop-pot of grainy goodness (which also means less dishes to clean!).  pilaf has no bounds as to what kind of flavors you want the end product to have.  so here i wanted something soothing and minimal in terms of spices, and more emphasis on fresh herbs and produce.  the herbs, onion, fennel, and roasted grapes shine together as i'm a big time fan of fruit mixed all up in a savory dish/salad.  i have a feeling this humble pot is going to continue to make a weekly appearance as a side dish or a for a quick lunch.  hopefully you'll find it easy-peasy as well!

big autumnal hugs! xo's 



Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel | v & gf

i chose to use a sprouted variety of brown rice, but feel free to substitute your preferred grain and cook according to the directions on the package.  

| makes 4 servings |

roasted grapes

  • 1 cup seedless grapes
  • 2-3 teaspoons extra-virgin olive oil
  • salt and fresh pepper, to taste

pilaf

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 small fennel bulb, finely chopped
  • 1 cup sprouted brown rice (i like this brand)
  • 1 teaspoon ground cumin
  • 1 3/4 cups water
  • 2 tablespoons chopped sage
  • salt and fresh pepper, to taste
  • 1/4 cup toasted almonds, roughly chopped
  • handful of fresh parsley, chopped


method

  1. preheat the oven to 375ยฐF and line a baking sheet with parchment paper, set aside.
  2. toss the grapes with the oil, and salt and pepper to taste.  transfer to the baking sheet and roast until the grapes are slightly burst and juicy, about 12-15 minutes.  remove from the oven and set aside.
  3. heat the oil in a lidded saucepan over medium heat.  once hot, add the onion and fennel. cook until the onions are translucent and the fennel is soft, 5-6 minutes.  add the rice and cumin until well-coated, and cook for another couple of minutes, then add the water and sage, season with salt and pepper, to taste.  bring the rice to a boil and cover with a fitted lid.  

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grapefruit + lime-grape cooler w/ crushed mint by Lindsey | Dolly and Oatmeal


labor day weekend is generally the summer cut-off, the weekend before school starts, and before summer fridays end.  but i think a lot of us forget that the late summer season is still hanging around for nearly the entirety of september, so i'm not hanging up on summer yet - no squash, or pumpkin, or spiced baked goods just yet for me.  i'm still savoring the mounds of green goods at the market, the vast array of ripe tomatoes, and the mighty harvest of peppers and potatoes.  but by far this time of year is my absolute favorite as far as late summer fruit. the lavendar-lilac tones of figs, grapes, and plums make my eyes sore in the best way. they can be almost too sweet sometimes, but when paired with something to balance it out, be it savory, or in this case some acidity, it all makes complete sense.

with help from the lovely folks at Sanpellegrino, i made you all a beverage for your picnic, get-together, or labpr day party needs.  Sanpellegrino Sparkling Fruit Beverages offers so many lovely citrus flavors, (my favorite growing up was their aranciata [orange] flavor) including the flavor i'm highlighting here: pompelmo, or grapefruit.  it has such a wonderful zippy flavor, a perfect thirst-quencher for a these hot, late summer days!  and with all this beautiful late summer bounty, i thought i would muddle some additional flavors in there for some fun!  this is a wonderful balance of sweet grapes to tart grapefruit, and then there's a good amount of crushed mint leaves to freshen it up and give the drinks a subtle herb-y note.  i love having a non-alcoholic recipe on hand especially on long weekends when friends or family come over, i never know who's got an allergy or who is expecting a little one - but if you're into an alcoholic version i've got you covered in the notes below ;) 

happy weekend, and happy late summer! <3

*this post is sponsored by Sanpellegrino Fruit Beverages. beverages and compensation provided by Sanpellegrino.  all opinions are my own.   



grapefruit + lime-grape cooler w/ crushed mint

this drink would be perfect with a splash of vodka, a good gin (preferably not a gin that screams christmas in your mouth), or perhaps a good dry white wine. i would add just a splash to the amounts indicated below, or to taste.

| makes 8-10 servings |

lime-grape concentrate

  • 8 ounces seedless grapes (roughly 1 1/2 cups)
  • juice from 1 lime

coolers

  • 1 cup seedless grapes
  • 1 bunch mint
  • ice cubes
  • 2 cans (each 11.15 oz) Sanpellegrino pompelmo beverage 
  • 1 cup grape + lime concentrate
  • mint flowers or mint leaves, for serving
  • frozen grapes, for serving


method

for the concentrate

  • in a blender, blend together the grapes and lime juice until completely broken down, about 30 seconds.  place a fine mesh sieve (or cheesecloth) over a clean bowl; pour the juice into the sieve and use the back of a spoon to press the juice through.  pour juice into a lidded jar and refrigerate until ready to use.  juice can be stored for up to 1 week in the refrigerator.

for the coolers

  • place a few grapes and 4-5 mint leaves in a small 8 ounce glass, use a muddler or the end of a wooden spoon to crush the grapes and bruise the mint.  fill the glass halfway with ice cubes and add 2.5 ounces of Sanpellegrino pompelmo beverage (roughly 5 tablespoons), and 1.5 ounces lime-grape concentrate (roughly 2 tablespoons), give a gentle stir and top with mint flowers and frozen grapes.
  • repeat process for additional drinks.

enjoy :)


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