Apple Raisin Rice Food

APPLE AND RAISIN SAUCE

Steps:

• Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.

APPLE-RAISIN RICE DESSERT

Steps:

• In a large saucepan, bring water to a boil; add sugar. Cook and stir until sugar is dissolved. Stir in the apples, lemon juice and spices. Reduce heat; simmer for 3-5 minutes or until apples are tender. Stir in rice, raisins, butter and vanilla., Pour into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 50-55 minutes or until liquid is absorbed. Let stand for 10 minutes before serving. Garnish each serving with whipped topping. Serve warm.

APPLE-RAISIN RICE

Steps:

• Saute the onion in the pork fat until soft and translucent. Add the apple and raisins and cook, covered, until the apple is tender. Stir in the seasoning mix and bay leaf. Pour in the stock and bring the mixture to a boil. Add the rice and cover the pan. Simmer over low heat for 17 minutes. Fold in the green onions and remove from heat. Keep covered and warm until service. Brigtsen's Dry Seasoning Mix Combine all the ingredients. Store tightly covered at room temperature. Use as an all-purpose seasoning.

APPLE RICE PUDDING

Steps:

• Preheat oven to 350 degrees.
• Combine eggs, sugar, sour cream, milk, cinnamon and salt.
• Stir in raisins, apple and rice; spoon mixture into greased baking dish.
• Combine brown sugar, flour, cinnamon and butter, sprinkle over rice mixture.
• Bake uncovered 45 minutes.
• Serves 8.

RICE, APPLE AND RAISIN DRESSING

Steps:

• 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 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.
• 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.

MIXED MUSHROOM STUFFING WITH RICE, RAISINS AND APPLES

Steps:

• Cook wild rice in medium saucepan of boiling salted water 25 minutes. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.
• Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; sauté 5 minutes. Mix in apple juice and cooked rice. Season to taste with salt and pepper. If using as stuffing, spoon mixture loosely into poultry. (Can be prepared 1 day ahead if serving as side dish. Cover and refrigerate. Spoon into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350°F. oven about 25 minutes.)

BROWN BASMATI RICE WITH APPLES AND RAISINS

Steps:

• Cook the basmati rice until tender and liquid absorbed. (If using leftover rice, heat thoroughly.) Do not add any oil or salt to the rice. Keep warm.
• In a saucepan over medium heat, toast the almonds until light golden brown, stirring frequently to avoid burning.
• Next add the curry powder, cooking for about 1-2 minutes or until curry powder is fragrant, again being careful not to burn.
• Add the Granny Smith apple, raisins and green onion. Stir gently and heat through.
• Season with salt to taste.