Rice, apple and raisin dressing

8 servings

Ingredients

Quantity Ingredient
2 teaspoons Salt
1½ teaspoon White pepper
1 teaspoon Garlic powder
¼ cup Vegetable oil
1 cup Chopped onions
1 cup Chopped green bell peppers
½ cup Pecan halves, dry roasted
½ cup Raisins
1 teaspoon Dry mustard
1 teaspoon Ground cayenne pepper
½ teaspoon Black pepper
4 tablespoons Unsalted butter
1½ cup Uncooked rice (converted)
3 cups Pork, beef or chicken stock
2 cups Chopped unpeeled apples

Directions

SEASONING MIX

RICE INGREDIENTS

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 ¾ cup per person.

From Paul Prudhomme's "Louisiana Kitchen"

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