Endive Boats with Apple Pie Rice
Makes 24 endive boats
Endive boats can be served as hors d’oeuvre or as a plated appetizer at
a holiday meal.
- 1 ½ tsp. coconut oil
- ¼ cup chopped red onion
- ¼ cup diced celery
- 1 sweet apple, such as Fuji, cored and finely diced, divided (1 cup)
- ¼ cup raisins
- ¼ cup chopped walnuts
- ¼ tsp. ground cinnamon, plus more for dusting, optional
- ¼ cup long-grain brown rice
- 1 ½ tsp. lemon juice
- 3 heads green or red endive, leaves pulled apart (about 24 leaves)
1. Heat oil in small saucepan over medium heat. Add onion and celery, and cook 3 minutes, or until softened. Stir in 3/4 cup diced apple, raisins, walnuts, and cinnamon, and season with salt, if desired. Sauté 2 minutes, or until apple begins to soften, then stir in rice and 1 cup water. Bring to a boil, cover, and simmer 1 hour, or until most of liquid is absorbed, adding more water if liquid absorbs too quickly.
2. Remove from heat, and stir in lemon juice and remaining 1/4 cup diced apple. Let stand 5 minutes, to develop flavors.
3. Fill endive leaves with 1 Tbs. warm rice mixture, and arrange on serving platter. Dust with additional cinnamon (if using). Serve warm.
November 2013 p.38