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Brown Rice Stuffing
This is an unusual and tasty stuffing for any poultry. The reserved juice from the raisins makes a delicious basting sauce.
1 1/2 cups golden raisins 3/4 cup cognac or Bourbon 1 cup butter 1 small onion, chopped 1/2 teaspoon salt 4 1/2 cups cooked brown rice 3/4 cup pine nuts
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.
