Fire Ants and Fleas
2 cups wild rice
4 tablespoons butter
1 medium onion, finely chopped
1/3 cup dried cranberries
4 cups low salt chicken stock
Salt
1/4 cup chopped fresh parsley
Pepper
Rinse the wild rice well and drain.
Melt 4 tablespoons butter in a large heavy saucepan and saute the onion for
several minutes until soft. Add the dried cranberries and rice and mix well.
Add the chicken stock and salt. Bring to a simmer, cover, and continue to cook
over very low heat, checking occasionally, for 45 minutes or until the rice
is cooked. Add additional broth if needed.
Melt 2 tablespoons butter in a medium pan and saute the grapes until warm and
fragrant. Add grapes and parsley to the cooked rice. Taste and season with salt
and pepper.