Rice, Apple and Raisin Dressing

Name: Rice, Apple and Raisin Dressing
Total time: 49 min
Yield: 8 serving(s)
Ingredients: 2 teaspoons salt; 1 1/2 teaspoons white 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 beef stock or 3 cups chicken stock; 2 cups apples, unpeeled, Chopped

Submitted by lauralie41

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Ready In:: 49mins
Ingredients:: 15
Serves:: 8

ingredients

SEASONING MIX
2 teaspoons salt
1 ¹⁄₂ teaspoons white pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cayenne pepper, Ground
¹⁄₂ teaspoon black pepper
RICE INGREDIENTS
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 3 cups beef stock or 3 cups chicken stock
2 cups apples, unpeeled, Chopped

directions

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 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.
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.

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Reviews

Very Delish, ver unusual. If you are bored of your usual ho hum dishes - give this a try. The interesting combination of cup onions, green bell peppers, pecan, raisins, apples worked fabulous. And I LOVED, LOVED, LOVED the dressing. I'm going to make a bottle of that alone and use it on other entrees and dishes! It's hot, it's spicey it's got soul it's the best!

Mimi Bobeck