Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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