GRAPE AND WILD RICE STUFFING

1 can (14.5 oz.) vegetable broth

1/2 cup water

1/2 cup brown rice

1/2 cup wild rice

1/2 cup each chopped onion, celery and apple

1 tablespoon butter or margarine

1 teaspoon minced fresh sage

1/4 teaspoon pepper

2 cups California seedless red grapes

Salt to taste

Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed. Sautè onion, celery and apples in butter, add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in 1 ½-quart covered baking dish and bake at 350ºF 20 minutes or until thoroughly heated. Serving Suggestions:

Serve with roasted poultry or meats. Or add 1/2 cup each diced Anaheim chilies and corn to onion mixture and sautè. Continue preparation according to directions above. Serve in warm flour tortillas.