Rice, Apple And Raisin Dressing

Recipe Ingredients

		Seasoning Mix
2 teaspoons	10ml	Salt
1 1/2 teaspoons	7.5ml	White pepper
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Ground cayenne pepper
1/2 teaspoon	2.5ml	Black pepper
		Rice Ingredients
1/4 cup	59ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped onions
1 cup	146g / 5.1oz	Chopped green bell peppers
1/2 cup	73g / 2.6oz	Pecan halves - dry roasted
1/2 cup	80g / 2.8oz	Raisins
4 tablespoons	60ml	Unsalted butter
1 1/2 cups	240g / 8.5oz	Uncooked rice - (converted)
3 cups	711ml	Pork - beef or chicken stock
2 cups	292g / 10oz	Chopped unpeeled apples

Recipe Instructions

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"

Source:
Larry

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