Rice apple & raisin dressing
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Rice apple & raisin dressing
  Rice    Apple    Raisins    Dressings  
Last updated 6/12/2012 1:20:20 AM. Recipe ID 52033. Report a problem with this recipe.
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      Title: Rice apple & raisin dressing
 Categories: Main dish
      Yield: 8 Servings
MMMMM-----------------------SEASONING MIX----------------------------
      2 ts Salt
      1 ts Garlic powder
      1 ts Ground cayenne pepper
  1 1/2 ts White pepper
      1 ts Dry mustard
    1/2 ts Black pepper

MMMMM----------------------RICE INGREDIENTS---------------------------
    1/4 c  Vegetable oil
      1 c  Chopped green bell peppers
    1/2 c  Raisins
  1 1/2 c  Uncooked rice (converted)
      2 c  Chopped unpeeled apples
      1 c  Chopped onions
    1/2 c  Pecan halves, dry roasted
      4 tb Unsalted butter
      3 c  Pork, beef or chicken stock
  Combine the seasoning mix ingredients in a small bowl and set aside.
   In a 2-quart saucepan, heat the oil over high heat until very hot,
  about 2 minutes.  Add the onions and bell peppers; saute about 2
  minutes, stirring occasionally.  Add the pecans (we ran out of
  pecans, so Lucy substituted hickory nuts - good!) and continue
  cooking for about 3 minutes, stirring occasionally. Add the raisins
  and butter (these are added together so the raisins will absorb as
  much butter as possible). Stir until butter is melted, then cook
  until raisins are plump, about 4 minutes, stirring occasionally.  Add
  the rice and seasoning mix and cook until rice starts looking frizzly
  (a bit like ce Krispies) Chef Prudhomme recommended using converted
  rice. Lucy used brown, long grain rice - super!. This will require
  about 2 to 3 minutes, stirring almost constantly before the rice
  looks "frizzly". Stir in the stock, scraping pan bottom well, then
  stir in the apples. Cover pan and bring to boil; lower heat and
  simmer covered for 5 minutes. Remove from heat and let sit,
  *COVERED*, until rice is tender and stock is absorbed, about 30
  minutes. (We cook the rice this slow way to let the flavors build to
  their maximum.) Serve immediately, allowing about 3/4 cup per person.
  From Paul Prudhomme's "Louisiana Kitchen"

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Recipe ID 52033 (Apr 03, 2005)

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