Endive boats can be served as hors d’oeuvre or as a plated appetizer at a holiday meal.
- 1 1/2 tsp. coconut oil
- 1/4 cup chopped red onion
- 1/4 cup diced celery
- 1 sweet apple, such as Fuji, cored and finely diced, divided (1 cup)
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1/4 tsp. ground cinnamon, plus more for dusting, optional
- 1/4 cup long-grain brown rice
- 1 1/2 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.
- Calories: 28
- Carbohydrate Content: 4 g
- Fat Content: 1 g
- Fiber Content: 0.5 g
- Protein Content: 0.5 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 1 mg
- Sugar Content: 2 g