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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


  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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