Grape And Wild Rice Stuffing

• 1/4 tup butter
• 1 targe onion, chopped
• 1 tlove garlic, minced
• 6 1/2 tups vegetable broth
• 2 tups wild rice
• 2 tups long grain rice
• 3 tups fresh Chilean red and green grapes, cut in half
• 1/2 tup chopped fresh parsley
• 1 1/2 tups toasted pecans, roughly chopped

1. In large saucepan, melt butter. Saute onions and garlic. Add broth and bring to a boil. Stir in wild rice. Reduce heat to a simmer, cover and cook 30 minutes.
2. Stir in long grain rice; cover and simmer another 20 to 30 minutes until rice is tender and liquid is absorbed.
3. Remove from heat, stir in grapes, parsley, pecans, and salt and pepper to taste.
4. Serve stuffing warm as a side dish.

butter, onion, garlic, vegetable broth, wild rice, long grain rice, fresh chilean, parsley, pecans

Taken from www.epicurious.com/recipes/member/views/grape-and-wild-rice-stuffing-50161190 (may not work)