| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Miamiherald, Grains |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Bourbon or brandy |
| 1 1/2 |
c |
Golden raisins |
| 3/4 |
c |
Uncooked wild rice |
| 3/4 |
c |
Uncooked brown rice |
| 3/4 |
c |
Broth or water |
| 1 |
ts |
Salt (opt) |
| 1 |
md |
Onion; chopped |
| 1 |
tb |
Margarine or butter |
| 3/4 |
c |
Toasted pecans |
INSTRUCTIONS
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
medium-low and simmer, covered for 40 minutes. Meanwhile, in a medium-sized
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 MM-Recipes Digest V3 #196
Date: 15 Jul 96 00:22:58 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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