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APPLE RICE STUFFING


Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

A nice side dish with roast chicken or pork chops.
Serves 6


• 1 cup / 500 ml brown rice
• 2 1/3 cups / 575 ml apple juice

Cook together until tender, about 40 minutes. Set aside.

• 1 -2 tablespoons butter
• 1/2 large onion (diced)
• 1 stalk celery (diced)

Melt butter in a large frypan. Saute onion and celery until soft.

• 2 large unpeeled apples (diced)
• 1/2 cup / 125 ml walnuts or other nuts (chopped)
• 1/4 cup / 60 ml brown sugar
• 1 tablespoon dried herbs of choice: thyme, basil, oregano
• 1/2 teaspoon dried summer savory
• salt and pepper to taste

Add and mix well. Stuff in poultry or place in casserole dish, cover, and bake at 350F / 180C for 45-55 minutes.


Jan Sears, Kemptville, Ontario
 

Chef with red wine glass

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