2 cups wild rice 4 tablespoons butter 1 medium onion, finely chopped 1/3 cup dried cranberries 4 cups low salt chicken stock salt 1/4 cup chopped fresh parsley pepper
Rinse the wild rice well and drain. Melt 4 tablespoons butter in a large heavy saucepan and saute the onion for several minutes until soft. Add the dried cranberries and rice and mix well. Add the chicken stock and salt. Bring to a simmer, cover, and continue to cook over very low heat, checking occasionally, for 45 minutes or until the rice is cooked. Add additional broth if needed. Melt 2 tablespoons butter in a medium pan and saute the grapes until warm and fragrant. Add grapes and parsley to the cooked rice. Taste and season with salt and pepper.