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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Chock-full of raisins, apples and veggies with a touch of cinnamon, this comforting rice dish has real autumn appeal. For crunch, Nancy Jensen of Hamilton, Washington adds sunflower kernels. Ingredients:
1/3 cup sliced fresh carrot |
2 tablespoons sliced green onion |
2 tablespoons diced green pepper |
1 tablespoon olive oil |
2/3 cup chopped apple |
1/2 cup water |
1/4 cup unsweetened apple juice |
2 teaspoons lemon juice |
1 tablespoon brown sugar |
1/4 teaspoon salt |
1/3 cup uncooked long grain rice |
2 tablespoons raisins |
1/8 teaspoon ground cinnamon |
1 teaspoon sunflower kernels |
Directions:
1. In a large saucepan, saute the carrot, onion and green pepper in oil for 5 minutes or until crisp-tender. Add apple; saute for 2 minutes longer. Stir in the water, apple juice, lemon juice, brown sugar and salt; bring to a boil.
2. Stir in the rice, raisins and cinnamon. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Sprinkle with sunflower kernels. Yield: 2 servings.
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