3 T butter, divided
1 medium onion, chopped
1¼ C water
½ C uncooked rice
½ tsp ground allspice
½ tsp ground ginger
½ C raisins
4 large baking apples
¼ C 100% apple juice or cider
Preheat oven to 350°F. Heat 2 tablespoons of the butter in a medium-sized skillet. Add the onion and sauté 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 ¼ inch of flesh at the bottoms. Scoop out approximately ¼ 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.
Approximate Nutritional Analysis (per serving): calories, 365; protein, 3g; carbohydrates, 71g; dietary fiber, 7g; fat, 10g; cholesterol, 23mg; sodium, 62mg.
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.