This vegetarian wild rice and green
grape salad is a flavorful and healthy side dish, stuffing, or entrée. In this
demonstration, Chef Scott Samuel from The Culinary Institute of America shows us
the “pasta method” of cooking rice. Instead of measuring out the rice and
water, he simply boils a large pot of water, adds the rice, and strains the
rice when cooked through.
Recipe at http://ciaprochef.com/grapes/recipe8/