Rice, Apple and Raisin Dressing
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Main Dish
Amount Measure Ingredient — Preparation Method
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—–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 Pork — beef or chicken stoc
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.
From Paul Prudhomme’s “Louisiana Kitchen”
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