Curry and cumin lend wonderful flavor to this side dish that gets its sweetness from raisins and its crunch from pecans. "The delicious recipe works well for stuffing Cornish hens," Daphne Blandford writes from Gander, Newfoundland.
- 1 tablespoon butter
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1-1/2 cups uncooked long grain rice
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
- 3 green onions, thinly sliced
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- In a large saucepan, combine the butter, cumin and curry powder. Add the rice; cook and stir until evenly coated. Add broth; bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender and liquid is almost absorbed. Stir in the onions, raisins and pecans. Yield: 9 servings.
Originally published as Pecan Rice Stuffing in Light & Tasty December/January 2006, p55
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