Bring fall inside with this recipe for savory baked apples! Full of delicious fall flavors, this dish will be a sure hit for dinner. This recipe is time consuming, but so worth it!
2/3 cup low sodium chicken broth
1/3 cup uncooked brown rice
1/3 cup dried cranberries
1/3 cup apple cider
4 large apples, cored (Honeycrisp or Rome apples)
1 1/2 Tbsp butter, divided and melted
1 (4-oz) link sweet Italian sausage, casings removed
3/4 cup finely chopped yellow onion
1/3 cup finely chopped carrot
1/4 tsp ground cinnamon
1/8 tsp ground red pepper
3 garlic cloves, minced
1/4 cup chopped walnuts, toasted
3 Tbsp minced green onions
3/4 tsp salt
1/2 tsp dried sage
1/2 cup shredded Swiss cheese
1. Preheat oven to 350°.
2. Bring broth to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer 50 minutes. Remove from heat. Let stand 10 minutes.
3. Combine cranberries and cider in a microwave-safe bowl; microwave at HIGH 1 minute. Let stand for 10 minutes. Add mixture to rice.
4. Using a small spoon, carefully scoop out centers of apples, leaving a 1/2-inch-thick shell, and chop apple flesh. Brush the inside of apples with 1 tablespoon butter. Place apples on a baking sheet, and bake at 350° for 25 minutes or until just tender.
5. Preheat broiler to high.
6. Heat a large skillet over medium-high heat. Add sausage, and sauté 5 minutes, stirring to crumble. Remove from pan; drain. Wipe skillet, and melt remaining butter in pan. Add chopped apple, yellow onion, and next 3 ingredients (through pepper); sauté 4 minutes. Add garlic; sauté for 1 minute, stirring constantly. Add sausage, onion mixture, walnuts, and next 3 ingredients (through sage) to rice; toss. Divide rice mixture evenly among apples; top with cheese. Broil for 5 minutes or until golden.
Yield: 4 servings (363 calories, 16.1 g total fat, 6.7 g saturated fat, 12 g protein, 46.3 g carbohydrate, 4.6 g fiber, 32 mg cholesterol)
Cooking Light, November 2011