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"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip