- 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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