Grape and Wild Rice Stuffing
Serving Size / Yield
- 1/4 cup butter
- 1 large onion, chopped
- 1 clove garlic, minced
- 6 1/2 cups vegetable broth
- 2 cups wild rice
- 2 cups long grain rice
- 3 cups fresh Chilean red and green grapes, cut in half
- 1/2 cup chopped fresh parsley
- 1 1/2 cups toasted pecans, roughly chopped
In large saucepan, melt butter. Sauté onions and garlic. Add broth and bring to a boil. Stir in wild rice. Reduce heat to a simmer, cover and cook 30 minutes.
Stir in long grain rice; cover and simmer another 20 to 30 minutes until rice is tender and liquid is absorbed.
Remove from heat, stir in grapes, parsley, pecans, and salt and pepper to taste.
Serve stuffing warm as a side dish.