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
-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
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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