Rice, Apple And Raisin Dressing

Total Time: 49 mins

Ingredients

• Servings: 8


• 2 teaspoons salt


• 1 1/2 teaspoons pepper


• 1 teaspoon garlic powder


• 1 teaspoon dry mustard


• 1 teaspoon cayenne pepper, ground


• 1/2 teaspoon black pepper


• 1/4 cup vegetable oil


• 1 cup onion, chopped


• 1 cup green bell pepper, chopped


• 1/2 cup pecan halves, dry roasted


• 1/2 cup raisins


• 4 tablespoons unsalted butter


• 1 1/2 cups rice, uncooked, converted


• 3 cups lamb or 3 cups beef stock or 3 cups chicken stock


• 2 cups apples, unpeeled, chopped

Recipe

• 1 combine the seasoning mix ingredients in a small bowl and set aside.


• 2 in a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes.


• 3 add the onions and bell peppers; saute about 2 minutes, stirring occasionally.


• 4 add the pecans and continue cooking for about 3 minutes, stirring occasionally.


• 5 add the raisins and butter (these are added together so the raisins will absorb as much butter as possible).


• 6 stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally.


• 7 add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce krispies) chef prudhomme recommended using converted rice.


• 8 this will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly".


• 9 stir in the stock, scraping pan bottom well, then stir in the apples.


• 10 cover pan and bring to boil; lower heat and simmer covered for 5 minutes.


• 11 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.