Title: Savory brown rice casserole
 Categories: Miamiherald, Grains
      Yield: 8 Servings
 
    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.