Wild Rice Dressing with Roasted Grapes and Walnuts

Ingredients

• 1.5 teaspoons balsamic vinegar 
• 1 cup brown rice long-grain
• 6 tablespoons butter ()
• 1 cup celery chopped ( 3 stalks)
• 0.5 teaspoon coarse kosher salt 
• 1 tablespoon thyme leaves dried
• 8 ounces grapes green seedless
• 4.5 cups low-salt chicken broth ()
• 2 tablespoons olive oil 
• 1 tablespoon orange peel finely grated
• 8 ounces grapes red seedless
• 1 cup shallots chopped ( 4 large)
• 1.5 cups walnuts toasted chopped
• 12 ounces rice wild

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. Melt butter in heavy large saucepan over medium heat.
2. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes.
3. Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes.
4. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls 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 1/4 cupfuls if dry.
5. Meanwhile, preheat oven to 350°F.
6. Place grapes on rimmed baking sheet.
7. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes.
8. Transfer to bowl; toss with vinegar. DO AHEAD: Can be made 4 hours ahead.
9. Let stand at room temperature.
10. Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.