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.
