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* 1 tart red apple, cored and chopped |
* 1 tart red apple, cored and chopped |
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* 1/4 cup chopped pecans, toasted |
* 1/4 cup chopped pecans, toasted |
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* 1 16-ounce can crushed pineapple, drained |
* 1 16-ounce can crushed pineapple, drained |
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* 1/2 cup flaked coconut, toasted |
* 1/2 cup flaked coconut, toasted |
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===Directions=== |
===Directions=== |
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− | Combine rice, salt, poultry seasoning and pepper in buttered shallow 2-quart baking dish. Add broth. Cover; bake at 350 degrees 25 minutes, or until rice is tender and liquid is absorbed. |
+ | #Combine rice, salt, poultry seasoning and pepper in buttered shallow 2-quart baking dish. Add broth. Cover; bake at 350 degrees 25 minutes, or until rice is tender and liquid is absorbed. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Dressing ]] |
[[Category:Dressing ]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 10:25, 7 May 2006
Description
Makes 8 servings.
Ingredients
- 1 cup uncooked rice
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon ground black pepper
- 2 cups boiling chicken broth
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/3 cup raisins
- 2 tablespoons butter or margarine
- 1 11-ounce can mandarin orange segments, drained
- 1 tart red apple, cored and chopped
- 1/4 cup chopped pecans, toasted
- 1 16-ounce can crushed pineapple, drained
- 1/2 cup flaked coconut, toasted
Directions
- Combine rice, salt, poultry seasoning and pepper in buttered shallow 2-quart baking dish. Add broth. Cover; bake at 350 degrees 25 minutes, or until rice is tender and liquid is absorbed.
- Meanwhile, in large skillet cook onion, celery and raisins in butter until tender crisp. Stir into rice with oranges, apple and pecans. Bake 10 minutes longer, or until heated through.