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Categories:Viewed: 70 - Published at: 3 years ago
Ingredients
- 1/2 c. butter or margarine
- 2 medium onions, chopped
- 2 bay leaves
- 1 1/2 tsp. crumbled thyme
- 4 1/2 c. chicken stock
- 3 c. (1 lb.) wild rice, rinsed
- 1 1/2 tsp. salt
- 1/2 c. unsalted butter
- 3 large ripe pears, peeled, cored and cut into 16 slices
- 24 vacuum packed chestnuts
- fresh pepper
Method
- Preheat oven to 350°.
- Melt 1/2 cup butter over low heat.
- Add onions, bay leaves and thyme.
- Cover and cook until tender, approximately 20 minutes.
- Add stock, rice and salt.
- Bring to boil.
- Cover and bake 30 minutes.
- Uncover and bake an additional 25 minutes or until the liquid is absorbed.
- Meanwhile, melt the unsalted butter in a large skillet over medium heat.
- Add pears and chestnuts.
- Stir 5 minutes.
- Mix together with wild rice.
- Bake another 5 minutes or until all the liquid is absorbed.
- Season with fresh pepper.
- Discard bay leaves.
- Serves 10.
