Difference between revisions of "Apricot and Pecan Rice Dressing"
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* ¼ teaspoon ground [[black pepper]] | * ¼ teaspoon ground [[black pepper]] | ||
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# Cook [[onion]] and [[celery]] in [[butter]] in large skillet over medium-high heat. | # Cook [[onion]] and [[celery]] in [[butter]] in large skillet over medium-high heat. | ||
# Stir in [[rice]], [[pecans]], [[apricots]], [[raisins]], [[parsley]], [[salt]], [[thyme]], [[sage]] and [[pepper]]; cook until thoroughly heated. | # Stir in [[rice]], [[pecans]], [[apricots]], [[raisins]], [[parsley]], [[salt]], [[thyme]], [[sage]] and [[pepper]]; cook until thoroughly heated. | ||
Latest revision as of 18:35, 15 July 2012
Description
Makes 6 servings.
Ingredients
- ½ cup chopped onion
- ½ cup chopped celery
- 1 tablespoon butter or margarine
- 3 cups hot cooked rice
- ¾ cup coarsely chopped pecans
- ½ cup coarsely chopped dried apricots
- ¼ cup seedless raisins, plumped
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon ground thyme
- ½ teaspoon ground sage
- ¼ teaspoon ground black pepper
Procedures
- Cook onion and celery in butter in large skillet over medium-high heat.
- Stir in rice, pecans, apricots, raisins, parsley, salt, thyme, sage and pepper; cook until thoroughly heated.
- Use as stuffing for poultry or pork roast, or bake tightly covered in a separate baking dish at 350 °F for 25 to 30 minutes.
