Rice-Stuffed Apples (with onions and raisins)

Make a quick variation of this dish by using leftover cooked rice (jasmine is wonderful) and cooking the apples in the microwave on HIGH for 3 to 4 minutes per apple. Serve as a light lunch or as a vegetable and grain side dish with roast chicken or pork.

3 tbsp butter, divided
1 medium onion, chopped
1 1/4 cups water
1/2 cup uncooked rice
1/2 tsp ground allspice
1/2 tsp ground ginger
1/2 cup raisins
4 large baking apples
1/4 cup 100% apple juice or cider

Preheat oven to 350F.

Heat 2 tablespoons of the butter in a medium-sized skillet. Add the onion and saute for 5 minutes. Stir in the water, rice, allspice, and ginger. Bring to a boil, reduce the heat, and cover the skillet. Simmer for 20 minutes or until the rice is tender but not soft. Stir in the raisins.

Core the apples, leaving about 1/4-inch of flesh at the bottoms. Scoop out approximately 1/4-inch of flesh from the centers. Chop and add to the rice mixture. Place the apples in a baking dish and spoon the rice stuffing into and on top of the apples. Add apple juice. Cut the remaining tablespoon of butter into small pieces and dot over the rice mixture. Cover loosely with aluminum foil.

Bake for 45 minutes. Serve hot.

Makes 4 servings
From: The Apple Cookbook by Olwen Woodier
Source: U.S. Apple Association