Instructions: If you prefer wild rice that is not as chewy, soak wild rice in water to cover 2 hours or longer. Drain well.

Bring broth and wine to boil; add long-grain and wild rice. Return to a boil, reduce heat, cover and simmer 35 to 45 minutes.

Preheat oven to 350 degrees.

Saute shallots, celery and ginger in butter until crisp-tender. Add cooked rice and grapes; mix well. Season with salt and pepper. Place mixture in buttered 2 1/2-quart covered baking dish. Bake, covered, for 25 to 30 minutes or until thoroughly heated. Garnish with parsley and almonds.

Yield: 8 to 10 servings.

Quick tip: If you are in a hurry, prepare 2 (10-ounce) packages quick white and wild-rice mix according to package directions; substitute for broth, wine, long-grain and wild rice.

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