*  Exported from  MasterCook  *
 
                      Rice, Apple and Raisin Dressing
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cajun                            Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -------SEASONING MIX--------
    2      Teaspoons     Salt
    1 1/2  Teaspoons     White pepper
    1      Teaspoon      Garlic powder
    1      Teaspoon      Dry mustard
    1      Teaspoon      Ground cayenne pepper
      1/2  Teaspoon      Black pepper
                         ------RICE INGREDIENTS------
      1/4  Cup           Vegetable oil
    1      Cup           Chopped onions
    1      Cup           Chopped green bell peppers
      1/2  Cup           Pecan halves, dry roasted
      1/2  Cup           Raisins
    4      Tablespoons   Unsalted butter
    1 1/2  Cups          Uncooked rice (converted)
    3      Cups          beef stock
    2      Cups          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, 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 3/4 cup per person.
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 0 0 0 0 0 272 0 0 0 999 685 1089 1230 0 1262 120 29