Instructions: Soak wild rice in 1 cup water for at least 1 hour. Drain. Saute celery and onion in oil in a saucepan until onion is tender. Season with sage, salt and pepper. Add remaining 1 cup water and drained wild rice; bring to boil.

Reduce heat, cover and simmer 45 minutes. Rinse and drain quinoa.

Bring broth to boil, add quinoa. Return to boil, reduce heat, cover and simmer 10 to 15 minutes or until all liquid is absorbed. Toss wild rice, quinoa and grapes together. Garnish with tomato, parsley and sage.

Makes 6
servings.

Notes: A rich but lowfat dish you can serve as is or as a stuffing for baked squash. To make this into a main dish, add 2 cups diced lowfat Monterey Jack cheese.

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