Ingredients
- 1/2 pecan (halves)
- 2 quart saucepan
- 3 c pork
- 2 c unpeeled apples (chopped)
- 1 1/2 c rice (uncooked)
- 1 c green bell peppers (chopped)
- 1 c onions (chopped)
- 1/2 c raisins
- 1/4 c vegetable oil
- 4 tb butter (unsalted)
- 2 ts salt
- 1 ts dry mustard
- 1 1/2 ts pepper (white)
- 1 ts garlic powder
- 1 ts cayenne pepper (ground)
- 1/2 ts black pepper
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"
