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.