Wild Rice Dressing With Roasted Grapes And Walnuts

• 6 tablespoons (3/4 stick) butter
• 1 cup chopped shallots (about 4 large)
• 1 cup chopped celery (about 3 stalks)
• 2 cups wild rice (about 12 ounces)
• 4 1/2 cups (or more) low-salt chicken broth
• 1 tablespoon dried thyme
• 1/2 teaspoon coarse kosher salt
• 1 cup long-grain brown rice
• 1 1/2 cups red seedless grapes (about 8 ounces)
• 1 1/2 cups green seedless grapes (about 8 ounces)
• 2 tablespoons olive oil
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 cups walnuts, toasted, chopped
• 1 tablespoon finely grated orange peel

1. Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer. DO AHEAD:
2. Meanwhile, preheat oven to 350u0b0F. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. DO AHEAD:
3. Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.

butter, shallots, celery, wild rice, chicken broth, thyme, coarse kosher salt, longgrain brown rice, red seedless grapes, grapes, olive oil, balsamic vinegar, walnuts

Taken from www.epicurious.com/recipes/food/views/wild-rice-dressing-with-roasted-grapes-and-walnuts-240384 (may not work)