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Sunday, November 2, 2014

Baked Apples Stuffed with Wild Rice


Last weekend we went apple picking with some friends from law school, we had a wonderful time in the beautiful fall weather. Now we have a half bushel of apples that we need to use up, which shouldn't be a problem because apples are great and I have a food blog. I do want to keep track of how many apples we've used throughout the next month so that you have an idea of how to use a surplus of apples.

We did give some apples away to a friend, but we're starting this cooking journey with 40 apples total.

Apples Used: 2/40

Heavily adapted from Vegetarian Times

Ingredients:
-Brown & Wild Ready Rice
-2 tablespoons of vegetable stock
-1 tablespoon of butter
-1/4 cup craisins, chopped
-½ cup low-fat cream cheese, cut into small pieces
-3 green onions, sliced thin
-2 medium baking apples
-1 tablespoon cream cheese, cubed 
½ cup grated sharp white Cheddar cheese, optional
Cut each apple in half and hollow out (use a grapefruit spoon to remove the core and seeds).Place the apples in a baking dish with one or two tablespoons of water in the bottom. Bake for 40 minutes covered and 15 minutes uncovered at 350.


Near the end of the apple's baking time prepare the filling. 

In a large skillet heat the rice, stock, until hot.
Add the butter, green onions and cranberries, heat until the butter is melted.
Take off the heat and add the cream cheese.
Serve topped with cheese if desired. 
 This was such a great savory use for the apples. The filling was full of flavor, the rice was already pre-seasoned so we didn't need to add additional seasoning to it. The cream cheese added a little bit of a tart flavor, but a nice textural difference. The craisins added a sweet-tart flavor combination. The apple was still firm enough to hold it's shape, but soft enough to easily eat with a fork.

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