Recipe by Allana
"Onion, garlic, apple and raisins add a unique flavor to long grain rice."
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long grain rice
finely chopped onion
tart apple - peeled, cored and diced
1 1/2 cups
My 2 year-old and I both loved this rice. I used a long grain and wild rice mixture, just because I love wild rice. Also, I used a little more chicken broth than indicated in the recipe, because if you use it in a can, you have 2 oz left over after you put in the 1 1/2 cups in the recipe. I couldn't bring myself to throw it out, but what are you gonna do with 2 ounces of leftover chicken broth?? Oh, the broth I had in the house was low-sodium, so that's what I used, and it was fine. This recipe seemed to have a perfect balance of the different flavors. I definitely wouldn't mess with the amounts of apples, raisins, and especially the garlic, or the balance might be lost. We'll be making this one often!
The rice was good as a side dish. The first time I made it, I followed the recipe exactly, and there was FAR too much butter. The next time, I used only enough butter necessary to cover the bottom of the pan, and it was a lot better. I would reduce the amount of raisins to somewhere around 1/3 cups. They overpower the dish in terms of aesthetics and in terms of taste when 1/2 cup is used. Next time, I might grate the apple. Overall, a good recipe.
I used apple sauce instead of an apple and added 1/2 tsp each cinnamon and cumin. Turned out great.
I really enjoyed this, I love any dish that incorporates apples.
This rice was AWESOME. My boyfriend and I both loved it. I will be making this again and again!
I used brown rice, and since the bag called for 2C liquid, I used a whole 16-oz can of chicken broth. I also didn't have an onion so I subbed 1T onion powder. My kitchen smelled so good.
This is a nice side dish. No fireworks or drama, just a very good accompaniment to a main course. I had a yellow sweet bell pepper in the fridge that needed to be used so I added about 1/2 cup of it diced to the rest of the ingredients that got sauteed. I have had a similar dish at a restaurant where they add some slivered almonds to the rice as well.
I loved this rice. After having a busy work week, I was being a bit lazy. I took 1/4 onion, I peeled and cut up an apple, and the garlic clove, and threw it in the processor. I then put them into a large microwave safe bowl with the 3 T butter and nuked on high for about a minute until onion was soft. Added the rice, chicken stock, S&P, and a 1/4 tsp. curry powder. Covered with plastic wrap and vented. Nuked on high for 5 mins, then medium for 15 mins, and let rest for 5 more minutes and fluffed with a fork. It was perfect. I left out the raisins (wish I didn't have to) but no one else here likes them but me. Will be making again.
this was a really nice side, but missing something. Will definitely make again, but will add pine nuts for sure and probably some honey and/or Chinese 5 spice.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Spice Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 328
** Calories from Fat: 82
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