Directions:
- In a saucepan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes or until wilted. Add the pecans and continue to cook for 2 minutes. Stir in the apples and rice. Season with salt and pepper. Continue to cook for 1 minute. Add the water and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Remove from the heat and reseason. Stir in the bacon and parsley. Let sit for 3 minutes before serving. Serve with the Grilled Quail and Andouille Sausage Ragu (separate recipe from this show).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 686.73 Kcal (2875 kJ) | ||
| Calories from fat | 406.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.12g | 69% | |
|---|---|---|---|
| Cholesterol | 63.19mg | 21% | |
| Sodium | 984.58mg | 41% | |
| Potassium | 496.16mg | 11% | |
| Total Carbs | 45.67g | 15% | |
| Sugars | 1.73g | 7% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 25.96g | 52% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 3.6mg | 20% | |
| Calcium | 58.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 204.76 Kcal (857 kJ) | ||
| Calories from fat | 121.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.45g | 69% | |
|---|---|---|---|
| Cholesterol | 18.84mg | 21% | |
| Sodium | 293.56mg | 41% | |
| Potassium | 147.94mg | 11% | |
| Total Carbs | 13.62g | 15% | |
| Sugars | 0.52g | 7% | |
| Dietary Fiber | 1.06g | 14% | |
| Protein | 7.74g | 52% | |
| Vitamin C | 1.1mg | 6% | |
| Iron | 1.1mg | 20% | |
| Calcium | 17.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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