Granny's
Cajun Raisins Rice Apple Dressing
SEASONING MIX
2 Teaspoons Salt
1 1/2 Teaspoons White pepper
1 Teaspoon Garlic powder
1 Teaspoon Dry mustard
1 Teaspoon Ground cayenne pepper
1/2 Teaspoon Black pepper
RICE INGREDIENTS
1/4 Cup Vegetable oil
1 Cup Chopped onions
1 Cup Chopped green bell peppers
1/2 Cup Pecan halves, dry roasted
1/2 Cup Raisins
4 Tablespoons Unsalted butter
1 1/2 Cups Uncooked rice (converted)
3 Cups beef stock
2 Cups Chopped unpeeled apples
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 (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) 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 3/4 cup per
person.
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