Savory Brown Rice Casserole
Source: Miami Herald, 11/16/95, adapted from San Francisco a la Carte
Yield: 8 Servings

3/4 cup bourbon or brandy
1 1/2 cups golden raisins
3/4 cup uncooked wild rice
3/4 cup uncooked brown rice
3/4 cup broth or water
1 tsp salt (opt)
1 medium onion; chopped
1 tbsp margarine or butter
3/4 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 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 skillet 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.