Wild Rice Casserole

• 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

1. Preheat oven to 350u0b0.
2. Melt 1/2 cup butter over low heat.
3. Add onions, bay leaves and thyme.
4. Cover and cook until tender, approximately 20 minutes.
5. Add stock, rice and salt.
6. Bring to boil.
7. Cover and bake 30 minutes.
8. Uncover and bake an additional 25 minutes or until the liquid is absorbed.
9. Meanwhile, melt the unsalted butter in a large skillet over medium heat.
10. Add pears and chestnuts.
11. Stir 5 minutes.
12. Mix together with wild rice.
13. Bake another 5 minutes or until all the liquid is absorbed.
14. Season with fresh pepper.
15. Discard bay leaves.
16. Serves 10.

butter, onions, bay leaves, thyme, chicken stock, wild rice, salt, unsalted butter, chestnuts, fresh pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230486 (may not work)