Ingredients:1 cup uncooked white rice1 cup water1/2 cup raisins1/2 cup diced apples1/4 cup white vinegar1/4 cup vegetable oil1/4 cup sugar1 teaspoon salt1/4 teaspoon ground black pepperDirections:1. Combine the rice, water and raisins in a medium saucepan over medium heat. Bring to a boil, reduce the heat to low and simmer for 20 minutes, or until the rice is tender and the water is absorbed.2. Stir in the apples, vinegar, oil, sugar, salt and pepper. Cook for 5 minutes, or until the apples are tender.3. Serve warm or cold.
RICE INGREDIENTS1/4 cVegetable oil4 tb Unsalted butter1 cChopped onions1 1/2 cUncooked rice (converted)1 cChopped green bell peppers3 cPork, beef or chicken stock1/2 cPecan halves, dry roasted2 cChopped unpeeled apples1/2 cRaisins 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 2minutes, stirring occasionally.
Add the pecans (we ran out of pecans,so Lucy substituted hickory nuts - good!) and continue cooking forabout 3 minutes, stirring occasionally.
Add the raisins and butter(these are added together so the raisins will absorb as much butteras possible).
Stir until butter is melted, then cook until raisinsare plump, about 4 minutes, stirring occasionally.
Add the rice andseasoning mix and cook until rice starts looking frizzly (a bit likece Krispies)Chef Prudhomme recommended using converted rice.
Lucyused brown, long grain rice - super!.
This will require about 2 to3 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 5minutes.
Remove from heat and let sit, COVERED, until rice istender and stock is absorbed, about 30 minutes.
(We cook the ricethis slow way to let the flavors build to their maximum.
)Serve immediately, allowing about 3/4 cup per person.
Ingredients
Directions
RICE INGREDIENTS1/4 cVegetable oil4 tb Unsalted butter1 cChopped onions1 1/2 cUncooked rice (converted)1 cChopped green bell peppers3 cPork, beef or chicken stock1/2 cPecan halves, dry roasted2 cChopped unpeeled apples1/2 cRaisins 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 2minutes, stirring occasionally.
Add the pecans (we ran out of pecans,so Lucy substituted hickory nuts - good!) and continue cooking forabout 3 minutes, stirring occasionally.
Add the raisins and butter(these are added together so the raisins will absorb as much butteras possible).
Stir until butter is melted, then cook until raisinsare plump, about 4 minutes, stirring occasionally.
Add the rice andseasoning mix and cook until rice starts looking frizzly (a bit likece Krispies)Chef Prudhomme recommended using converted rice.
Lucyused brown, long grain rice - super!.
This will require about 2 to3 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 5minutes.
Remove from heat and let sit, COVERED, until rice istender and stock is absorbed, about 30 minutes.
(We cook the ricethis slow way to let the flavors build to their maximum.
)Serve immediately, allowing about 3/4 cup per person.
