is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
says: "This can be served alongside roasted
pork or veal, or you can stuff a chicken or cornish
2 tsp. salt
1 1/2 tsp. white pepper
1 tsp. garlic powder
1 tsp. dry mustard
1 tsp. ground red pepper (preferably cayenne)
1/2 tsp. pepper
1/4 cup vegetable oil
1 cup chopped onions
1 cup finely chopped green bell peppers
1/2 cup pecan halves
1/2 cup raisins
4 Tblsp. unsalted butter
1 1/2 cups uncooked rice (preferably Uncle
3 cups beef or chicken stock
2 cups chopped, peeled apples
the seasoning mix ingredients in a small bowl
and set aside.
a 2 quart saucepan, heat the oil over high heat
until very hot, about 2 minutes. Add the onions
and bell peppers. Sauté about 2 minutes,
the pecans and continue cooking for about 3
minutes, stirring occasionally.
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,
the rice and seasoning mix and cook until rice
starts looking frizzily (a bit like Rice Krispies),
about 2 - 3 minutes, stirring almost constantly.
in the stock, scraping pan bottom well, then
stir in the apples.
pan and bring to a boil; lower heat and simmer
covered for 5 minutes.
from heat and let sit, covered, until rice is
tender and stock is absorbed, about 30 minutes.
(The rice is cooked this slow way to let the
flavors build to their maximum).
immediately, allowing about 3/4 cup per person.
8 - 10 servings or about 7 cups