Brown Rice Stuffing

  • 1 1/2 cups golden raisins
  • 3/4 cup cognac or Bourbon
  • 1 cup butter
  • 1 small onion, chopped
  • 1/2 tsp salt
  • 4 1/2 cups cooked brown rice
  • 3/4 cup pine nuts image placeholder

Plump raisins in cognac or Bourbon. Drain and reserve juices.

Sauté raisins briefly in butter; add onion, and sauté until onion is transparent. Remove from heat. Add salt, and combine with rice and pine nuts.

Servings: 8
Submitted by: Recipe Group Member