Rice apple and raisin dressing

8 Servings

Ingredients

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

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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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