- -- Recipe Extracted from Meal-Master (tm) Database --
Title: Rice, Apple and Raisin Dressing
Categories: Cajun Main dish Servings: 8
2 t Salt
1 1/2 t White pepper
1 t Garlic powder
1 t Dry mustard
1 t Ground cayenne pepper
1/2 t 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
1/2 c Raisins
4 T 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,
2 minutes. Add the onions and bell peppers; saute about 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
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" --