Categories: Rice 
      Yield: 6 servings 
  
  1 1/2 c  Wild rice 
      4 tb Butter 
    1/2 c  Onion; chopped 
      1 ts -Salt 
     20    Grapes, green, seedless 
           -halved 
     20    Grapes, purple; halved & 
           -seeded 
    1/4 c  Parsley, fresh; minced 
           Pepper; freshly ground 
  
  If wild rice is unavailable, use brown rice instead. 
  Rinse the rice thoroughly in a colander and let drain. 
  In a large heavy saucepan or skillet with a lid, melt 3 tbsp of the 
  butter. Add onion and cook over low heat for 3 to 4 minutes, or until 
  softened. Add rice and toss to coat with butter. Stir in 3 cups water 
  and the salt. Bring to a simmer, cover tightly, and cook over low 
  heat, stirring occasionally, for 45 to 50 minutes, or until rice is 
  tender and all water is absorbed.If water is absorbed before rice is 
  tender, add a few tablespoons more and continue cooking. 
  Melt the remaining tbsp butter in a medium skillet. Add green and 
  purple grapes and toss in the butter until heated through. Add grape 
  mixture and parsley to the cooked wild rice, season with pepper, and 
  toss to mix thoroughly. Add additional salt if necessary. Serve hot.