Rice~ apple & raisin dressing *** jo
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Rice~ apple & raisin dressing *** jo
  Rice    Apple    Dressings    Raisins  
Last updated 6/12/2012 1:20:25 AM. Recipe ID 52146. Report a problem with this recipe.
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      Title: Rice~ apple & raisin dressing *** jo
 Categories: Ethnic, Main dish, Dressings
      Yield: 1 Servings
 
      1 x  -------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
      1 x  ------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 52146 (Apr 03, 2005)

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