Title: Rice, Apple and Raisin Dressing
Categories: Cajun Entree Ethnic
Yield: 8 Servings
| 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 |
| 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"