------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Rice, Apple and Raisin Dressing
 Categories: Cajun Main dish    
   Servings:  8
 
 -------------------------------SEASONING MIX-------------------------------
       2 t  Salt                            1 1/2 t  White pepper   
       1 t  Garlic powder                       1 t  Dry mustard   
       1 t  Ground cayenne pepper             1/2 t  Black pepper   
 ------------------------------RICE INGREDIENTS------------------------------
     1/4 c  Vegetable oil                       1 c  Chopped onions   
 	    1 c  Chopped green bell peppers	   1/2 c  Pecan halves, dry
      roasted	
     1/2 c  Raisins                             4 T  Unsalted butter   
     1 1/2 c  Uncooked rice (converted)		 3 c  Pork, beef or chicken stock 
       2 c  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.
   From Paul Prudhomme’s “Louisiana Kitchen”
  
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