Victoria’s Read

Apple Brown Rice

Ingredients:
2 tbsp olive oil
1 x large onion, peeled and chopped
2 x local apples, cored and chopped
2 cups brown rice
1/2 tsp cinnamon
4 cups water
Salt and pepper to taste

Directions:
Add the onion and oil to a small saucepan and sauté over medium high heat until the onion just begins to turn golden brown, about five minutes.
Add the apple, rice, cinnamon, water and seasoning and stir well. Bring everything to a simmer and cover with a tight fitting lid. Turn heat to low and cook until water has been absorbed and rice is tender, about forty-five minutes.
Without removing the lid turn off the heat and let the rice rest, undisturbed, for another ten minutes or so before serving.

Apple Pie Carrots

Ingredients:
4 carrots, peeled and cut into 1” chunks
1 cup apple cider
1 tbsp cinnamon
2 tbsp butter
Sprinkled sea salt and freshly ground black pepper, to taste
1/2 cup raisins

Directions:
Place everything in a small saucepot with a tight-fitting lid and bring to a simmer. Cook just until the carrots are tender, about 15 minutes or so. Stir in the raisins just before serving.

Five-Minute Apple Crisp

Ingredients:
4 apples
3 tbsp butter
3 tbsp brown sugar
2 oz  apple brandy
1 cup crunchy granola
4 serving vanilla ice cream

Directions:
Peel and core and half apples. Slice into 1/4-inch pieces
In a sauté pan over medium high heat, melt butter and add apples. Sauté for 5 minutes, or until they begin to brown. Add brown sugar and cook for 4 more minutes or until apples are well browned. Pour in Calvados, let it heat up for 10 seconds, then ignite.  Add granola, toss a few times and serve immediately over ice cream.

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