Recipe - Rice Apple And Raisin Dressing

SEASONING MIX
2 teaspoon Salt
1 teaspoon Garlic powder
1 teaspoon Ground cayenne pepper
1 One half teaspoon White pepper
1 teaspoon Dry mustard
One half teaspoon Black pepper

RICE INGREDIENTS
One fourth cup Vegetable oil
1 cup Chopped green bell peppers
One half cup Raisins
1 One half cup Uncooked rice (converted)
2 cup Chopped unpeeled apples
1 cup Chopped onions
One half cup Pecan halves, dry roasted
4 tablespoon Unsalted butter
3 cup Pork, beef or chicken stock

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2quart 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
Three fourths cup per person. From Paul Prudhomme's "Louisiana Kitchen"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini