Wild Rice Dressing with Roasted Grapes and Walnuts

Ingredients for Wild Rice Dressing with Roasted Grapes and Walnuts

• 6 cucharadas (3/4 de barra) de mantequilla

• 230g chopped shallots (about 4 large)

• 190g chopped celery (about 3 stalks)

• 375g wild rice (about 350g )

• 1075ml (or more) low-salt chicken broth

• 1 cucharada de tomillo seco

• 1/2 cucharaditas de sal kosher gruesa

• 190g long-grain brown rice

• 275g red seedless grapes (about 230g )

• 350ml green seedless grapes (about 230g )

• 2 cucharadas de aceite de oliva

• 1 1/2 teaspoons balsamic vinegar

• 350ml walnuts, toasted, chopped

• 1 tablespoon finely grated orange peel

Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 1075ml broth, thyme, and 1/2 teaspoons coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 60ml fuls if dry, about 40 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm over medium-low heat before using, adding more broth by 60ml fuls if dry.

Meanwhile, preheat oven to 177°C. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.

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