Recipe - Wild Rice Holiday Dressing

1 cup Uncooked wild rice
Water; optional
2 Three fourths cup Chicken broth
Three fourths cup Dry white wine or water
One half cup Uncooked longgrain rice
1 cup Chopped shallots
1 cup Chopped celery
2 tablespoon Finely chopped fresh ginger
2 tablespoon Butter or margarine
3 cup Seedless grapes; halved
One half teaspoon Salt
One fourth teaspoon Pepper
3 tablespoon Minced parsley
3 tablespoon Toasted almonds

If you prefer wild rice that is not as chewy, soak wild rice in water to
cover 2 hours or longer. Drain well. Bring broth and wine to boil; add
longgrain and wild rice. Return to a boil, reduce heat, cover and simmer
35 to 45 minutes. Preheat oven to 350 degrees. Saute shallots, celery and
ginger in butter until crisptender. Add cooked rice and grapes; mix well.
Season with salt and pepper. Place mixture in buttered 2 1/2quart covered
baking dish. Bake, covered, for 25 to 30 minutes or until thoroughly
heated. Garnish with parsley and almonds. Yield: 8 to 10