Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts

Ingredients

• 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

Directions

1. 1

   Melt butter in a heavy large saucepan over medium heat.

2. 2

   Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.

3. 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. 4

   This can be made a day ahead. Cool slightly; cover and chill.

5. 5

   Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.

6. 6

   Meanwhile, preheat oven to 350 degrees F.

7. 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. 8

   Transfer to a bowl and toss with the balsamic vinegar.

9. 9

   This part can be made up until 4 hours ahead and let stand at room temperature.

10. 10

    Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.

11. 11

    Season to taste with salt and pepper.