Mollie Katzen's Green Rice with Grapes and Pecans

Suggested tweaks: You could use just about any leafy green herb here in addition to the parsley. Katzen recommends mint, and a bit of tarragon would be equally nice.

Ingredients

serves Serves 6 to 8, active time 20 minutes, total time 1 hour, plus time to chill the salad

• 2 cups long-grain brown rice (plain or basmati)
• 1 teaspoon minced or crushed garlic
• 6 tablespoons fresh lemon juice
• 1 tablespoon light-colored honey, agave nectar, or pure maple syrup
• 1 teaspoon salt, or more if needed
• 1/4 cup extra-virgin olive oil
• 6 scallions, whites and light greens cut into 2-inch lengths
• 1/2 (packed) cup fresh flat-leaf parsley, larger stems removed
• 2 cups seedless grapes, halved
• Black pepper
• 1 cup chopped pecans, lightly toasted, or to taste
• Lemon wedges (optional)

Procedures

1. Fill a large saucepan with water and bring it to a boil. Add the rice and cook, uncovered, at a gentle boil over medium heat for about 40 minutes, or until tender. (Check the water level during the cooking.) Drain thoroughly in a colander in the sink when done, then shake dry. You can help this along by patting the grains with a kitchen towel.
   
2. Meanwhile, combine the garlic, lemon juice, sweetener, and 1 teaspoon salt in a large bowl (a wide, shallow one, if possible) and whisk to blend. Keep whisking as you drizzle in the oil.
   
3. Add the freshly cooked, drained rice (it’s OK if it’s still hot or warm) to the dressing, mixing it in gently with a fork until completely coated.
   
4. Put the scallions in a mini food processor with the parsley, and buzz until feathery. If you don’t have a small food processor, just go at the herbs on a cutting board with a very sharp knife until finely minced.
   
5. Add the herbs to the rice mixture, stirring gently with a fork until well combined. (The rice will turn a lovely shade of green.) Gently stir in the grapes, then taste to adjust the salt if needed and add some black pepper.
   
6. Cover tightly and chill well before serving. Serve cold or at cool room temperature. Stir in the pecans shortly before serving or just sprinkle them on top. Serve with lemon wedges, if desired.
   
7. Optional enhancements:
   Chopped or grated lemon zest for the top (zest the lemons before juicing)
   Up to 1/2 cup minced fresh mint leaves added to the herbs
   Chopped apple or other fruit in addition to the grapes

Walleye With Roasted Grapes and Fingerling Potatoes

Ingredients

serves Serves 4, active time 20 minutes, total time 30 mintues

• 1 pound small fingerling potatoes
• 4 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 10 ounces tart red seedless grapes
• 4 walleye or other white fish fillets such as cod, haddock, or tilapia, about 6 ounces each
• 1 medium clove garlic, thinly sliced
• 1 lemon, half left whole, half thinly sliced

Procedures

1. Adjust oven rack to middle position and preheat oven to 450°F. Add potatoes to a rimmed 12- by 18-inch baking sheet and drizzle with 2 tablespoons olive oil and season with a pinch of salt and pepper. Toss until evenly coated. Transfer sheet to oven and cook for 10 minutes.
   
2. Carefully remove sheet pan from oven, and use a pair of tongs to move the potatoes to one end. Drizzle a tablespoon of oil over the empty end, and then add the grapes and the walleye fillets skin-side down. Season each fish fillet with a pinch of salt and pepper, and then top with few slices of garlic and a couple slices of lemon. Drizzle remaining tablespoon of olive oil over the fish.
   
3. Return the sheet pan to the oven and cook until fish is fully cooked and potatoes are tender, 10 to 12 minutes.
   
4. Divide the fish, grapes, and potatoes between four plates. Squeeze some juice from the uncut lemon half over each plate. Serve immediately.