From me to you
<p>From my Dinner & A Movie series, this side dish has all the color and flavors of fall and is so easy to make and fun to eat!</p>
15
15
2
1/2
cup
wild & long grain rice (or your favorite variety)
1
cup
chicken stock
1/4
cup
dried cranberries
1/4
cup
chopped toasted pecans
1/4
cup
chopped flat leaf parsley
salt & pepper to taste
1/2
cup
apple cider
2
TBSP
Goat Cheese
2
large red apples such as Braeburn
<p>Preheat the oven to 350 degrees. Cook the rice per package instructions in the chicken broth. While the rice is cooking cut off the <span class="caps">BOTTOM</span> of apples and begin scooping out the insides, I just used a soup spoon. Save the insides of the apple for later. Once the rice is cooked add the cranberries, pecans, parsley, and salt & pepper to taste. Stand the apples up on your baking sheet and fill with the rice mixture. Take 1/4 cup of apple cider and pour 1/2 of it into one apple, 1/2 in the other. Make little foil hats over each apple so the tops don’t become dried out. Bake for about 15mins, adding the other 1/4 cup of cider to the apples around half way through. Serve with about 1 tablespoon goat cheese on top.</p>
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2009-10-09 17:35:12 UTC