Holiday Time Grape And Wild Rice Casserole

1 can (14 oz) chicken or vegetable broth
3/4 cup water
1/2 cup brown rice
1/2 cup wild rice
1 Tbsp butter
1/2 cup diced onion
1/2 cup finely diced celery
1/2 cup diced tart apple
1 tsp finely chopped fresh sage
1/4 tsp black pepper
2 cups seedless red grapes, cut in half
salt to taste

In a large pot with a tight fitting cover, put the broth, water, brown rice,and wild rice, stir and bring to a boil over high heat. Reduce heat to low, cover pot, and simmer slowly for 45 to 50 minutes or until the rice has absorbed all the liquid.
Just before the rice is done, preheat the oven to 350 degrees and get out a 2 quart casserole and butter or oil the insides.
Get out a large skillet, add butter, put skillet over medium heat, and add onion, celery, and apple, stir and cook until everything just starts to soften.
Add the sage, black pepper, grapes, stir and heat through.
Remove skillet from heat.
Add the rice to the skillet, stir, taste and add salt if needed.
Turn the mixture out into casserole, cover, and bake in preheated oven for 20 to 25 minutes or until hot and bubbly.
Serves 4 to 6.