Rice, Apple & Raisin Dressing
Yield
8 servingsPrep
15 minCook
20 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 2 | teaspoons |
salt
|
|
| 1 ½ | teaspoons |
white pepper
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
cayenne pepper
ground |
|
| ½ | teaspoon |
black pepper
|
|
| Rice ingredients | |||
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
green bell peppers
chopped |
|
| ½ | cup |
pecan halves
dry roasted |
|
| ½ | cup |
raisins, seedless
|
|
| 4 | tablespoons |
butter, unsalted
|
|
| 1 ½ | cups |
rice, converted
uncooked |
* |
| 3 | cups |
stock
pork, beef or chicken |
|
| 2 | cups |
apples
unpeeled, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 1E+1 | ml |
salt
|
|
| 7.5 | ml |
white pepper
|
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
cayenne pepper
ground |
|
| 2.5 | ml |
black pepper
|
|
| Rice ingredients | |||
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
green bell peppers
chopped |
|
| 118 | ml |
pecan halves
dry roasted |
|
| 118 | ml |
raisins, seedless
|
|
| 6E+1 | ml |
butter, unsalted
|
|
| 355 | ml |
rice, converted
uncooked |
* |
| 7.1E+2 | ml |
stock
pork, beef or chicken |
|
| 473 | ml |
apples
unpeeled, chopped |
*
|
Directions
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; sauté about 2 minutes, stirring occasionally.
Add the pecans and continue cooking for about 3 minutes, 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 rice crispies). This will require about 2 to 3 minutes, stirring almost constantly. 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. Serve immediately, allowing about ¾ cup per person.
