Halloween > Side Dishes > Eyeballs & Fleas >
Eyeballs & Fleas
6 TBS butter
1 onion, peeled & finely chopped
2 C white or wild rice
4 C chicken stock
30 seedless grapes, peeled
1/4 C fresh parsley, chopped
Salt & black pepper to taste
Melt four tablespoons butter in a large skillet; add finely chopped onion and sauté for several minutes, or until soft. Add rice; mix well. Stir in chicken stock; bring to a simmer. Cover skillet and continue to cook over low heat, stirring occasionally, for about forty-five minutes or until rice is fully cooked and tender. Add more chicken stock if mixture appears too dry. Melt remaining two tablespoons butter in a saucepan; add peeled grapes; sauté until grapes are warmed. Add grapes and chopped parsley to skillet with the cooked rice. Season with salt and black pepper to taste. Serve.
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