Rice with Apple & Raisin Dressing
Yield
8 servingsPrep
20 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning | |||
| 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 | |||
| 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
|
|
| 3 | cups |
stock
|
|
| 2 | cups |
apples
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning | |||
| 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 | |||
| 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
|
|
| 7.1E+2 | ml |
stock
|
|
| 473 | ml |
apples
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 (we ran out of pecans, so Lucy substituted hickory nuts - good!) 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 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. Serve immediately, allowing about ¾ cup per person.
