In a saucepan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes or until wilted. Add the pecans and continue to cook for 2 minutes. Stir in the apples and rice. Season with salt and pepper. Continue to cook for 1 minute. Add the water and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Remove from the heat and reseason. Stir in the bacon and parsley. Let sit for 3 minutes before serving. Serve with the Grilled Quail And Andouille Sausage Ragu, the recipe for which is included in this collection, or another similar dish. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his REAL AND RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-24-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 212 (53%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 7.6mg||2 %|
|Sodium 29.5mg||1 %|
|Potassium 352.4mg||9 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 36.1g|
|Protein 10g||14 %|
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Calories per serving: 401
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