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 350ºF.   Sauté 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. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 Recipe from the California Table Grape Commission Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.