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Wild Rice Holiday Dressing

accompaniment, side dish

1 cup Uncooked wild rice
Water; optional
2 3/4 cups Chicken broth
3/4 cup Dry white wine or water
1/2 cup Uncooked long-grain rice
1 cup Chopped shallots
1 cup Chopped celery
2 tablespoons Finely chopped fresh ginger
2 tablespoons Butter or margarine
3 cups Seedless grapes; halved
1/2 teaspoon Salt
1/4 teaspoon Pepper
3 tablespoons Minced parsley
3 tablespoons Toasted almonds

If you prefer wild rice that is not as chewy, soak wild rice in water to cover 2 hours or longer. Drain well. Bring broth and wine to boil; add long-grain and wild rice. Return to a boil, reduce heat, cover and simmer 35 to 45 minutes. Preheat oven to 350 degrees. Saute shallots, celery and ginger in butter until crisp-tender. Add cooked rice and grapes; mix well. Season with salt and pepper. Place mixture in buttered 2 1/2-quart covered baking dish. Bake, covered, for 25 to 30 minutes or until thoroughly heated. Garnish with parsley and almonds. Yield: 8 to 10 servings. Quick tip: If you are in a hurry, prepare 2 (10-ounce) packages quick white and wild-rice mix according to package directions; substitute for broth, wine, long-grain and wild rice. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 Recipe from the California Table Grape Commission Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

Yield: 8 servings

Preparation Time: 0:00

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