Rice with Apple and Raisin Dressing

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Rice with Apple and Raisin Dressing Ingredients

SEASONING MIX	1 c Chopped onions
2 ts Salt	1 c Chopped green bell peppers
1 1/2 ts White pepper	1/2 c Pecan halves, dry roasted
1 ts Garlic powder	1/2 c Raisins
1 ts Dry mustard	4 tb Unsalted butter
1 ts Ground cayenne pepper	1 1/2 c Uncooked rice (converted)
1/2 ts Black pepper	3 c Pork, beef or chicken stock
RICE INGREDIENTS	2 c Chopped unpeeled apples
1/4 c Vegetable oil

Instructions for Rice with Apple and Raisin Dressing

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 Prudhommes "Louisiana Kitchen" From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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