Wild Rice Dressing/stuffing With Roasted Grapes And Walnuts

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 6 tablespoons butter, 3/4 of a stick
• 1 cup shallot, chopped, about 4 large
• 1 cup celery, chopped, about 3 stalks
• 2 cups wild rice, about 12 oz
• 4 1/2 cups low sodium chicken broth, may need more
• 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 oz
• 1 1/2 cups green seedless grapes, about 8 oz
• 2 tablespoons olive oil
• 1 1/2 teaspoons balsamic vinegar
• 1 1/2 cups walnuts, toasted, chopped
• 1 tablespoon orange peel, finely grated

Recipe

• 1 melt butter in a heavy large saucepan over medium heat.
• 2 add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
• 3 add wild rice, 4 1/2 cups of broth, thyme, and the salt and bring to a simmer; cover, reduce heat to medium-low and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer.
• 4 this can be made a day ahead. cool slightly; cover and chill.
• 5 rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
• 6 meanwhile, preheat oven to 350 degrees f.
• 7 place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
• 8 transfer to a bowl and toss with the balsamic vinegar.
• 9 this part can be made up until 4 hours ahead and let stand at room temperature.
• 10 add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
• 11 season to taste with salt and pepper.