1 1/2 c. wild rice, well rinsed
3 c. chicken or beef stock
1 1/2 c. dry white wine
2 tbsp. butter
3 Delicious apples, peeled, cored & thinly sliced
2 tbsp. brandy

In a 1 1/2 quart oven proof saucepan, combine wild rice, chicken or beef stock and wine. (You may substitute 4 1/2 cups stock instead of wine, if desired.) Cover and bake at 400 degrees for 1 hour, or until rice is tender and liquid is absorbed.

Meanwhile, heat butter in a large saute pan. Fork stir the cooked rice and stir in apples. In a small pan or large metal spoon, heat the brandy, just enough to burn off some of the alcohol. Stir the brandy into the rice. 192 calories per cup.