1 1/2 c  Wild rice
4 tb Butter
1/2 c  Onion; chopped
1 ts -Salt
20    Grapes, green, seedless
-halved
20    Grapes, purple; halved &
-seeded
1/4 c  Parsley, fresh; minced
Pepper; freshly ground

If wild rice is unavailable, use brown rice instead. Rinse the rice
thoroughly in a colander and let drain. In a large heavy saucepan or
skillet with a lid, melt 3 tbsp of the butter. Add onion and cook over low
heat for 3 to 4 minutes, or until softened. Add rice and toss to coat with
butter. Stir in 3 cups water and the salt. Bring to a simmer, cover
tightly, and cook over low heat, stirring occasionally, for 45 to 50
minutes, or until rice is tender and all water is absorbed.If water is
absorbed before rice is tender, add a few tablespoons more and continue
cooking. Melt the remaining tbsp butter in a medium skillet. Add green and
purple grapes and toss in the butter until heated through. Add grape
mixture and parsley to the cooked wild rice, season with pepper, and toss
to mix thoroughly. Add additional salt if necessary. Serve hot.