GRANDMA'S APPLES AND RICE
LIKE MOST women of her generation, my husband's grandmother was a "no-measure cook". This recipe of hers suffered as it was handed down, so I made an effort to work out the kinks. Finally, my husband pronounced the results as good as he remembered, and we declared it the "official" recipe. -Joan Kasura, Silver Spring, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Cook rice according to package directions. Stir 2 tablespoons butter into hot rice. Add applesauce, apples, brown sugar, 1-1/2 teaspoons cinnamon and salt. Spoon into a greased deep 2-qt. baking dish. Dot with remaining butter; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 35 minutes or until heated through. Serve warm or cold.
Nutrition Facts : Calories 253 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 83mg sodium, Carbohydrate 47g carbohydrate (23g sugars, Fiber 3g fiber), Protein 3g protein.
APPLE RICE PUDDING
Tastes like rice pudding with apple pie filling added. For extra decadence, serve with caramel sauce on top!
Provided by Sonoran Sweetheart
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Melt butter in a small skillet over medium heat. Mix in brown sugar, cinnamon, salt, and nutmeg. Add apples; cook and stir until apples have softened, about 10 minutes. Set aside.
- Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes.
- Stir 1 1/2 cups milk into rice mixture; cook until hot, 2 to 3 minutes. Add brown sugar and stir until well combined. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in cooked apples, remaining 1/2 cup milk, and beaten egg. Cook, stirring constantly, until heated through, about 2 minutes. Remove from heat and stir in butter and vanilla extract. Serve warm.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 32.9 g, Cholesterol 36.8 mg, Fat 6.3 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 140.9 mg, Sugar 16.7 g
APPLE RICE PILAF WITH TOASTED ALMONDS
Steps:
- In a medium saucepan, melt butter and saute onion and apples over medium heat until soft. Add apple juice, increase heat to high, and bring to a boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Remove cover and stir in toasted almonds. Serve.
PORK AND CABBAGE WITH WILD RICE AND SPICED APPLE
You'll never want to cook cabbage any other way. Roasting the purple cabbage is not just super easy, but it keeps the pretty purple vibrant.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the top third of the oven and preheat to 425 degrees F. Prepare the wild rice as per package instructions (discarding any included flavor packets). Keep warm and set aside.
- Meanwhile, toss the cabbage, garlic, 1 tablespoon of the oil, 1 tablespoon of the vinegar, 1/4 teaspoon salt and a few grinds of pepper together on a baking sheet. Spread out leaving room for the pork tenderloin in the center.
- Sprinkle the pork with 3/4 teaspoon of the apple pie spice, 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet. Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes. Place on the baking sheet and brush the top and sides of the pork with 2 teaspoons of the mustard. Roast until the cabbage is tender and the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes. Transfer the pork to a cutting board to rest for a few minutes and then slice. Toss the parsley with the cabbage.
- Toss the apples with the remaining 1/4 teaspoon apple pie spice. For the sauce, stir together the sour cream and the remaining 2 teaspoons mustard and 1 teaspoon vinegar. Divide the rice, cabbage, pork and apples evenly among four dinner plates. Spoon the sauce over the pork. Serve each with a glass of milk.
APPLE-SPICED RICE
From Cooking Light Cookbook, 1989. Sounds different and I don't want to lose it. Yields 8 servings (1/2 cup) at 99 calories per cup.
Provided by Oolala
Categories Long Grain Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine water and apple juice in a medium saucepan; bring to a boil.
- Stir in rice and remaining ingredients.
- Cover and reduce heat to a simmer and cook for 20-25 minutes or until rice is tender and liquid is absorbed.
- Remove and discard cinnamon sticks.
Nutrition Facts : Calories 107.1, Fat 0.2, SaturatedFat 0.1, Sodium 148.4, Carbohydrate 24.3, Fiber 0.7, Sugar 5, Protein 1.7
APPLE SPICE RICE
Steps:
- Melt butter in a saucepan over medium heat. Stir in rice, onion, garlic, apple and raisins. Saute for 3 to 4 minutes. Stir in chicken broth, and bring to a boil. Reduce heat, cover, and simmer for 16 to 18 minutes, or until liquid is absorbed.
SPICED RICE
Honey, raisins and cinnamon lend a slightly sweet flavor to this moist, Mediterranean-inspired side dish. Try it as a lovely, low-fat addition to a summery brunch or luncheon. Ellen Govertsen - Wheaton, IL
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 14-16 minutes or until tender. , Meanwhile, in a small nonstick skillet, saute onion in oil for 1 minute. Stir in honey and cook 2 minutes longer. Stir in the broth, raisins, curry, salt, cumin and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in red pepper and rice until well blended. Cook 2 minutes longer or until rice is heated through.
Nutrition Facts : Calories 183 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.
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- Preheat the oven to 350 degrees F. Drizzle 1 tablespoon of the olive oil in the bottom of a 9x13 baking dish.
- Mix the chicken thighs (take skin off if not already off) in a large bowl with the remaining 2 tablespoons olive oil, 1.5 teaspoons of the kosher salt, 1/4 teaspoon black pepper, the cumin (1 teaspoon), and the cinnamon (1 teaspoon) until well coated. Set aside.
- Add the basmati rice (1.5 cups), the diced onion, the diced apple, the raisins (1/2 cup), the slivered almonds (1/2 cup), and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper to the prepared baking dish. Stir to coat in the oil.
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