Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for family meals :

Rice Apple and Raisin Dressing
 

This 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).

Shirley says: "This can be served alongside roasted pork or veal, or you can stuff a chicken or cornish hens".

Ingredients

Seasoning mix:
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

Other ingredients:
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
Ben's converted)
3 cups beef or chicken stock
2 cups chopped, peeled apples

Method
  • 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. Sauté about 2 minutes, stirring occasionally.
  • Add the pecans 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 frizzily (a bit like Rice Krispies), about 2 - 3 minutes, stirring almost constantly.
  • Stir in the stock, scraping pan bottom well, then stir in the apples.
  • Cover pan and bring to a 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. (The rice is cooked this slow way to let the flavors build to their maximum).
  • Serve immediately, allowing about 3/4 cup per person.

Makes 8 - 10 servings or about 7 cups

Shirley Cline

 
EMAIL US