Grapes And Wild Rice Stuffing

• 1 14.5 oz. can (428ml) vegetable broth
• 1/2 cup (125ml) water
• 1/2 cup (120g) brown rice
• 1/2 cup (120g) wild rice
• 1/2 cup (50g) each chopped onion, celery and apple
• 1 tbsp (14g) butter or margarine
• 1 tsp (1g) minced fresh sage
• 1/4 tsp (1g) pepper
• 1 cups (336g) California seedless red grapes
• 1 salt

1. Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed.
2. Saute onion, celery and apples in butter; add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in one-quart covered baking dish and bake at 3500F for 20 minutes or until thoroughly heated.
3. Serving suggestion: Serve with roasted poultry or meats, or add half cup each diced Anaheim chilies and corn to onion mixture and saute. Continue preparation according to directions above. Serve in warm flour tortillas.

vegetable broth, water, brown rice, wild rice, onion, butter, fresh sage, pepper, red grapes, salt

Taken from www.epicurious.com/recipes/member/views/grapes-and-wild-rice-stuffing-5a28125dff2e7d346fdd7cd0 (may not work)