Wild Rice Holiday Dressing

Recipe Ingredients

1 cup	160g / 5.6oz	Uncooked wild rice
		Water - optional
2 3/4 cups	651ml	Chicken broth
3/4 cup	177ml	Dry white wine or water
1/2 cup	80g / 2.8oz	Uncooked long-grain rice
1 cup	146g / 5.1oz	Chopped shallots
1 cup	110g / 3.9oz	Chopped celery
2 tablespoons	30ml	Finely chopped fresh ginger
2 tablespoons	30ml	Butter or margarine
3 cups	711ml	Seedless grapes - halved
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
3 tablespoons	45ml	Minced parsley
3 tablespoons	45ml	Toasted almonds

Recipe Instructions

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.

Source:
St. Louis Post-Dispatch - 11-23-1998 - Recipe from the California Table Grape Commission

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