Pour bourbon over the raisins and set aside. In a large saucepan, combine the brown & wild rice, 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, sauté 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.

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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