Rice with apple & raisin dressing
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Rice with apple & raisin dressing
  Vegetables    Rice    Apple    Raisins    Dressings  
Last updated 6/12/2012 1:20:24 AM. Recipe ID 52122. Report a problem with this recipe.
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      Title: Rice with apple & raisin dressing
 Categories: Vegetables
      Yield: 8 Servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      2 ts Salt
  1 1/2 ts White pepper
      1 ts Garlic powder
      1 ts Dry mustard
      1 ts Ground cayenne pepper
    1/2 ts Black pepper

MMMMM----------------------RICE INGREDIENTS---------------------------
    1/4 c  Vegetable oil
      1 c  Chopped onions
      1 c  Chopped green bell peppers
    1/2 c  Pecan halves, dry roasted
    1/2 c  Raisins
      4 tb Unsalted butter
  1 1/2 c  Uncooked rice (converted)
      3 c  Pork, beef or chicken stock
      2 c  Chopped unpeeled apples
 
  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 52122 (Apr 03, 2005)

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