——————————-SEASONING
MIX——————————- 2 ts Salt
1 1/2 ts White pepper
1 ts Garlic powder
1 ts Dry mustard
1 ts Ground cayenne pepper
1/2 ts Black pepper
——————————RICE
INGREDIENTS—————————— 1/4 c Vegetable oil
1 c Chopped onions
1 c Chopped green bell peppers
1/2 c Pecan halves, dry roasted
1/2 c Raisins
4 tb Unsalted butter
1 1/2 c Uncooked rice (converted)
3 c Pork, beef or chicken stock
2 c 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; 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 3/4 cup per person. From Paul
Prudhomme’s “Louisiana Kitchen”

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