GRAPE AND WILD RICE STUFFING

1 can (14.5 oz.) vegetable broth
1/2 cup water
1/2 cup brown rice
1/2 cup wild rice
1/2 cup each chopped onion, celery and apple*
1 tablespoon butter or margarine
1 teaspoon minced fresh sage
1/4 teaspoon pepper
2 cups California seedless red grapes
salt to taste

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.

Preheat oven to 350 degrees F.

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 1 1/2-quart covered baking dish.

Bake at 350 degrees F 20 minutes or until thoroughly heated.

*Or add 1/2 cup each diced Anaheim chilies and corn to onion mixture and saute. Continue preparation according to directions above.

Serving Suggestions:
Serve with roasted poultry or meats or serve in warm flour tortillas.

Servings: 4 to 6
Source: California Table Grape Commission