This recipe is different, I admit, but it’s easy, super-delicious, looks great, and is even healthy. A new favorite in my book. What about yours?
This recipe is a great example of why I love my job. When Chanie asked me to come up with a dinner menu that included most of the Shivas Haminim, I wrote back, “Sure, will try.” I had this fantastic deep-dish caramel apple cake that I created on Succos and couldn’t wait to share (wheat). Silan is a kitchen favorite, so that was obviously going in (dates). A vegetable side dish was begging to be made (pomegranate arils for balance and color). And then what? How do I make a side dish out of… grapes? Roast them?! So I did. Bingo! These kinds of innovations happen because we are challenged to step out of our comfort zone, and it’s so much fun when it works!
Place rice in a pot and mix with one tablespoon oil and one teaspoon salt. Cook according to package instructions.
Meanwhile, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Toss the leeks and grapes in a bowl with the remaining one to two tablespoons oil and spread evenly onto a lined baking sheet. Roast for about 15 minutes, stirring once halfway through, until the edges of the leeks are just turning black.
Add the honey to the cooked rice and stir to combine. Add the roasted leeks and grapes and the pistachio nuts.
Season with finishing salt and black pepper. Serve warm or at room temperature.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz