Wild rice-stuffed chicken

1. Cook rice mix according to package directions.
2. Add butter, thyme, onion powder, and 1 ½ cups grapes; stir well.
3. Seasoni cavity of chicken with salt; place chicken, breast side up, on a rack in a shallow roasting pan. Stuff lightly with half of rice mixture.
4. Trussi chicken, and bake at 375°F for 1 ½ hours.
5. Combine soy sauce and wine; use to baste chicken during last 30 minutes of baking.
6. Spoon remaining rice mixture into a lightly greased 1 quart casserole; bake at 375°F for 15 to 20 minutes.
7. Remove chicken to serving platter, and spoon rice around it. Garnishi with grapes, if desired.
8. Microwave directions:::cook rice mix according to package directions.
9. Add butter, thyme, onion powder and 1 ½ cups grapes; stir well.
10. Season cavity of chicken with salt, and stuff lightly with half of rice mixture.
11. Truss chicken, and place, breast side down, on a microwave roasting rack in a 12x8x2 inch baking dish.
12. Microwave at high for 3 minutes.
13. Microwave at medium (50% power) for 20 minutes.
14. Turn chicken, breast side up. Combine soy sauce and wine; baste chicken with soy mixture.
15. Microwave at medium for 25 to 30 minutes or until drumsticks are easy to move.
16. Spoon remaining rice mixture into a lightly greased 1 quart casserole.
17. Microwave at high for 6 to 8 minutes or until thoroughly heated.
18. Remove chicken to serving platter, and spoon rice around it.
19. Garnish with grapes, if desired.