Ingredients Jump to Instructions ↓

  1. -- Recipe Extracted from Meal-Master (tm) Database --

  2. Title: Rice, Apple and Raisin Dressing

  3. Categories: Cajun Main dish Servings: 8


  5. 2 t Salt

  6. 1 1/2 t White pepper

  7. 1 t Garlic powder

  8. 1 t Dry mustard

  9. 1 t Ground cayenne pepper

  10. 1/2 t Black pepper --RICE INGREDIENTS--

  11. 1/4 c Vegetable oil

  12. 1 c Chopped onions

  13. 1 c Chopped green bell peppers

  14. 1/2 c Pecan halves, dry

  15. 1/2 c Raisins

  16. 4 T Unsalted butter

  17. 1 1/2 c Uncooked rice (converted)

  18. 3 c Pork, beef or chicken

  19. stock 2 c Chopped unpeeled apples Combine the seasoning mix ingredients in a small bowl and set aside.

  20. In a 2-quart saucepan, heat the oil over high heat until very hot,

  21. 2 minutes. Add the onions and bell peppers; saute about minutes, stirring occasionally. Add the pecans (we ran out of pecans,

  22. so Lucy substituted hickory nuts - good!) and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter

  23. (these are added together so the raisins will absorb as much butter

  24. as possible). Stir until butter is melted, then cook until raisins

  25. are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like

  26. ce Krispies) Chef Prudhomme recommended using converted rice. Lucy

  27. used brown, long grain rice - super!. This will require about 2 to

  28. 3 minutes, stirring almost constantly before the rice looks "frizzly".

  29. Stir in the stock, scraping pan bottom well, then stir in the apples.

  30. Cover pan and bring to boil; lower heat and simmer covered for 5

  31. minutes. Remove from heat and let sit, *COVERED*, until rice is

  32. 30 minutes.

  33. this slow way to let the flavors build to their maximum.)

  34. Serve immediately, allowing about 3/4 cup per person.

  35. From Paul Prudhomme's "Louisiana Kitchen" --


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