Fire Ants and Fleas

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  • 2 cups wild rice
  • 4 tablespoons butter
  • 1 medium onion, finely chopped
  • 1/3 cup dried cranberries
  • 4 cups low salt chicken stock
  • Salt
  • 1/4 cup chopped fresh parsley
  • Pepper


  1. Rinse the wild rice well and drain.
  2. Melt 4 tablespoons butter in a large heavy saucepan and sauté the onion for several minutes until soft.
  3. Add the dried cranberries and rice and mix well.
  4. Add the chicken stock and salt. Bring to a simmer, cover, and continue to cook over very low heat, checking occasionally, for 45 minutes or until the rice is cooked. Add additional broth if needed.
  5. Melt 2 tablespoons butter in a medium pan and sauté the grapes until warm and fragrant.
  6. Add grapes and parsley to the cooked rice.
  7. Taste and season with salt and pepper.