Recipe - Savory Brown Rice Casserole

Three fourths cup Bourbon or brandy
1 One half cup Golden raisins
Three fourths cup Uncooked wild rice
Three fourths cup Uncooked brown rice
Three fourths cup Broth or water
1 teaspoon Salt (opt)
1 md Onion; chopped
1 tablespoon Margarine or butter
Three fourths cup Toasted pecans

Pour bourbon over raisins and set aside. In a large saucepan, combine
rices, broth or water and salt if using. Bring to a boil, reduce heat to
mediumlow and simmer, covered for 40 minutes. Meanwhile, in a mediumsized
skillet, saute the onion in the butter over medium heat until translucent,
about 5 minutes. Remove from skilet and set aside. When rice is done,
drain raisins (save bourbon) and stir them into the cooked rice. (cover to
keep warm) Add the reserved bourbon to the onions and cook on high heat
until the liquid evaporates and onions turn golden, about 2 minutes. Stir
onions and pecans into rice.

Source: adapted from San Francisco a la Carte Miami Herald, 11/16/95 format
by Lisa Crawford, 7/14/96
Posted to MMRecipes Digest V3 #196

Date: 15 Jul 96 00:22:58 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM