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Although the name of this dish reflects a place at weddings, it is also served at other special occasions, including holiday meals.
4 cups Manischewitz Chicken Broth or water
about 1/2 – 1 teaspoon salt
1–2 tablespoons vegetable oil (optional)
2 cups long-grain white rice
1 cup seedless grapes
1/2 cup chopped fresh parsley
1/4 cup pine nuts, toasted
Bring the broth to a boil. Add the salt (less if using seasoned broth) and, if desired, the oil. Add the rice, stir, reduce the heat to low, cover, and simmer until the rice is tender but not mushy, about 16 minutes.
Remove from the heat and let stand, covered, for about 10 minutes. Fluff with a fork. Stir in the grapes, parsley, and pine nuts.
Press into a well-greased eight-cup ring mold or bowl.
Just before serving, warm in an oven. Loosen the edges with a knife, place a serving plate on top, invert, and remove the mold. Serve hot.
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