WILD RICE DRESSING/STUFFING WITH ROASTED GRAPES AND WALNUTS

Wild Rice Dressing/Stuffing With Roasted Grapes and Walnuts image

Provided by Oolala

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

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

Steps:

Melt butter in a heavy large saucepan over medium heat.
Add shallots and celery and cook until soft, stirring frequently, about 8 minutes.
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.
This can be made a day ahead. Cool slightly; cover and chill.
Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if necessary.
Meanwhile, preheat oven to 350 degrees F.
Place grapes on rimmed baking sheet/pan and drizzle with oil; toss and roast grapes until they begin to wrinkle, about 15 minutes.
Transfer to a bowl and toss with the balsamic vinegar.
This part can be made up until 4 hours ahead and let stand at room temperature.
Add the grapes and any juices, the walnuts, and orange peel to the rice; toss well.
Season to taste with salt and pepper.