Ingredients
1 pound cooked crabmeat
1 pound sorrel
2 cups rice
3 cups chicken stock
2 shallot
3 Granny Smith or other tart apples, dice to about 1/2 inch.
2 Tablespoons Canola or corn oil
Preparation
Cook rice in stock until done. Cool. Cook sorrel in boiling water until it has become soft. Cool. Saute shallot and apple pieces in oil. After rice has cooled, mix with crabmeat, apples and shallot. Pool the sorrel in a salad plate. Place a scoop of rice mixture on top.
