Basmati Almond Rice with Roasted Grapes

Roasted Grapes:
9 cups California green seedless grapes, stemmed, whole
1 Tbsp. olive oil
1/4 tsp. kosher salt

Basmati Almond Rice:
4 cups basmati rice, rinsed & drained well
3/4 cup butter, whole, salted
2 Tbsp. garlic, minced
4 cups yellow onion, diced 1/4-inch
1 Tbsp. black mustard seeds
2 Tbsp. chicken base - high quality
6-1/2 cups water
3 Tbsp. lemon juice, fresh
1 Tbsp. lemon zest, minced
1 Tbsp. ginger, minced
1 1/2 Tbsp. kosher salt
1 batch roasted grapes (recipe follows)
1/4 cup Zante currants
1 cup almonds, sliced, toasted

Prepare Roasted Grapes first:
Toss all ingredients together in a bowl. Place on a half sheet pan - do not crowd!

Roast in a preheated 450 degree Fahrenheit oven for about 10 minutes or until nicely browned.

For Rice:
Place drained rice in a 4-inch 1/2 hotel pan.

In a large saute pan heat the butter and then add the garlic, onions and black mustard seeds. Saute until onions are translucent.

Add chicken base, water, lemon juice, lemon zest, ginger and salt and bring to a boil.

Immediately after chicken base has come to a boil pour over rice and seal tightly with foil.

Bake in preheated 350 degree Fahrenheit convection oven for about 20 minutes.

When rice is done, fluff with a fork and fold in Roasted Grapes, currants and almonds.

Source: California Table Grape Commission