Red rice has a pleasant, chewy texture. Grown throughout Asia, red rice is a member of the glutinous rice family. You can buy it at many health food stores and Asian grocery stores. Yield is 4 servings.
ingredients
directions
Melt 2 tbsp. butter in heavy large pot over medium-high heat.
Add shallots and garlic and saute until tender, about 4 minutes.
Add chicken stock.
Bring to boil.
Add red rice.
Reduce heat to medium-low.
Cover and simmer 45 minutes.
Stir cranberries, raisins, parsley, thyme and sage into rice.
Cover and cook until liquid is absorbed, about 5 minutes longer.
Mix in pecans.
Season generously with salt and pepper.
Preheat oven to 350 degrees F.
Put the apples in a baking dish and stuff evenly with the rice and cranberry mixture.
Put the tops back on and brush the apples with melted butter.
Bake for about 35 to 45 minutes, or until apples are fork tender and stuffing is heated through.