Title: Rice with Apple and Raisin Dressing
Categories: Vegetable
Yield: 8 Servings
| 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 |
| 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"