Ingredients
- 1/2 pecan (halves)
- 1,900 ml saucepan
- 425 gr pork
- 190 gr unpeeled apples (chopped)
- 180 gr rice (uncooked)
- 140 gr green bell peppers (chopped)
- 120 gr onions (chopped)
- 85 gr raisins
- 60 ml vegetable oil
- 34 gr butter (unsalted)
- 6 gr salt
- 5 ml dry mustard
- 4 gr pepper (white)
- 3 gr garlic powder
- 3 gr cayenne pepper (ground)
- 1 gr 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 0.75 cup per person. From Paul Prudhomme's "Louisiana Kitchen"
