Red Wine Rice With Grapes Food

RED WINE SPRITZERS

Steps:

• Fill the bottom of large wine glasses with a mixture of the berries. Pour wine in to cover and let stand 10 minutes. Top glasses with seltzer when you are ready to serve.

ROASTED SAUSAGES WITH GRAPES AND ONIONS

Steps:

• Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
• After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
• Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
• Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
• Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

GARLIC-WINE RICE PILAF

Steps:

• Chop together the lemon rind, garlic and parsley.
• Heat the butter in heavy 2-qt pot.
• Cook the garlic mixture very gently for 10 minutes.
• Stir in the rice.
• Stir over medium heat for 2 minutes.
• Combine the stock and wine in a saucepan.
• Heat until it begins to bubble at the sides.
• Stir into rice; add salt and freshly ground pepper.
• Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender.
• Fluff with a fork.
• Cover the pot with a kitchen towel and lid until it is time to serve.
• Serve hot or at room temeperature.