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Brown Rice Stuffing

RG

This is an unusual and tasty stuffing for any poultry. The reserved juice from the raisins makes a delicious basting sauce.

Ingredients

Instructions

  1. Plump raisins in cognac or Bourbon. Drain and reserve juices.
  2. Sauté raisins briefly in butter; add onion, and sauté until onion is transparent.
  3. Remove from heat. Add salt, and combine with rice and pine nuts.


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