Recipe - Wild Pecan Dressing With Roasted Goose

1 tablespoon Butter
One fourth cup Chopped onions
One fourth cup Chopped celery
Salt; to taste
Cayenne pepper; to taste
2 teaspoon Minced garlic
One half cup Pecan pieces
1 Unpeeled Granny Smith apple;
cored and chopped
; (about 1 One half cups)
7 ounce Konriko Wild Pecan Rice ;
(1 pkg)
2 cup Water
One half pound Bacon; chopped and fried
1 cup Chopped tasso
One half cup Chopped green onions
3 tablespoon Finelychopped parsley
1 Domestic goose; roasted, cut
8 to 10 pieces
1 cup Port wine reduction sauce
2 tablespoon Chopped chives
2 tablespoon Brunoise red pepper

In a large saute pan, melt the butter. Add the onions and celery. Season
with salt and cayenne. Saute the vegetables for 3 to 4 minutes. Stir in the
garlic. Add the pecans and saute for 4 minutes. Add the apples and rice and
continue sauteing for 1 minute. Add the water and bring to a boil. Reduce
the heat and simmer, covered for about 20 minutes. Remove from the heat and
stir in the bacon, tasso, green onions, and parsley. Serve the rice
dressing with the roasted goose on a large platter. Spoon the sauce over
the top of the goose and dressing. Garnish with chives and peppers. This
recipe yields 8