- 1 cup wild rice
- 1/2 pound mushrooms, thinly sliced
- 1 small yellow onion, finely chopped
- 1 10 ounce can chestnuts
- 1/2 cups raisins
- 1/2 cup bourbon
- 2 1/2 cups chicken or vegetable stock
- Olive oil
Preheat oven to 350.
Rinse and drain the rice, set aside. In a heavy oven-safe pot/large pan, saute the onion and mushrooms in a few tablespoons of olive oil. When softened, remove from the pan and add in the chestnuts and raisins (add more oil if needed) and saute until browned.
Mix in the bourbon, followed by the rice, stock, mushrooms, and onions. Mix well, cover, and bake for 45 to 60 minutes until the rice is cooked and the liquid has all been absorbed.