Rice-based stuffing is flavored with spices, vegetables, and fruit. Serve with roasted pork or veal, or use to stuff chicken, quail or squab.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- Seasoning Mix:
- 2 teaspoons salt
- 1-1/2 teaspoons white pepper
- 1 teaspoons garlic powder
- 1 teaspoons dry mustard
- 1 teaspoons ground red pepper (preferably cayenne)
- 1/2 teaspoons black pepper
- .
- Stuffing:
- 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 (preferably converted)
- 3 cups basic pork, beef or chicken stock
- 2 cups chopped unpeeled apples
Preparation:
Make the Seasoning Mix:
Combine the salt, white pepper, garlic powder, dry mustard, red pepper, and black pepper 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 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, pecans, and seasoning mix and cook until rice starts looking frizzly (a bit like Rice Krispies,) about 2 to 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. Removed 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 or use as stuffing.
Yield: 8-10 servings or about 7 cups
Recipe from: Chef Paul Prudhomme's Lousiana Kitchen by Paul Prudhomme (William Morrow & Co.)
Reprinted with permission.
Combine the salt, white pepper, garlic powder, dry mustard, red pepper, and black pepper 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 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, pecans, and seasoning mix and cook until rice starts looking frizzly (a bit like Rice Krispies,) about 2 to 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. Removed 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 or use as stuffing.
Yield: 8-10 servings or about 7 cups
Recipe from: Chef Paul Prudhomme's Lousiana Kitchen by Paul Prudhomme (William Morrow & Co.)
Reprinted with permission.
