1/2 c. unsalted butter
2 med. onions, chopped
2 bay leaves
1 1/2 tsp. dried thyme, crumbled
4 1/2 c. chicken stock
3 c. wild rice, rinsed
1 1/2 tsp. salt
1/2 c. unsalted butter
3 lg. ripe, firm pears, peeled, cored and cut into 16 slices
1 (8 oz.) can sliced water chestnuts, drained
Freshly ground pepper

Preheat oven to 350 degrees. Melt 1/2 cup butter in heavy saucepan over low heat. Add onions, bay leaves and thyme. Cover and cook until onions are very tender, stirring occasionally, about 20 minutes. Add stock, rice and salt. Bring to boil. Cover and bake 30 minutes. Uncover and bake until most of liquid is absorbed, 25 minutes.

Meanwhile, melt 1/2 cup butter in another heavy skillet over medium heat. Add pears and chestnuts. Stir 5 minutes. Mix into rice. Bake until all liquid is absorbed (about 5 minutes). Season with pepper. Discard bay leaves. Serves 10.