Riz Sauvage Robaire

(Which is to say wild rice the way Bob makes it – but in French it sounds more elegant.)

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˝ cup wild rice     1˝ cups poultry or vegetable broth    1T butter    1T finely chopped onion

˝ cubed apple      1T raisins       1T black walnuts      ˝tsp minced orange and lemon zest

giblets diced small (opt.)      1oz Cognac or Sherry

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Bring the broth to boil in a covered heavy saucepan. Add rice and bring to a simmer. Lower heat, cover again and continue simmering until done. (Approx. 20 min.) Do not overcook. The rice should have a slight crunch.

Soak raisins in Cognac or Sherry for at least an hour. While rice cooks melt butter in a skillet over med. heat. Add onion and sauté till limp. Add the rest of the ingredients and heat through. When rice is done drain off any excess liquid, add rice to skillet and gently toss it with the rest. Pour in the Cognac and set afire. When flame dies out serve immediately. (Serves 4)

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