Pecan Rice Stuffing With Scallions |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Nice with Cornish hens and other poultry from Soup to Nuts. The hen recipe in that cookbook is for 8 roasted buttered hens (375 degrees for 45 minutes stuffed with this rice if you like) and meanwhile bring 2 cups apple juice to a boil in a saucepan for 20 minutes. Reduce it to a cup and add 1-3 tsp. honey and 1-3 tsp. Dijon mustard to the juice and spoon over the 8 hens. I like the way the cumin and curry sound with the raisins and nuts. Haven't tried it yet. I don't like stuffing or rice cooked in the bird so for me this will be served on the side! Ingredients:
2 tablespoons butter |
1 teaspoon curry powder |
2 teaspoons cumin |
1 1/2 cups long grain rice, uncooked |
4 cups chicken bouillon |
3 scallions, with tops, thinly sliced |
1/2 cup golden raisin |
1/2 cup pecans, coarsely chopped |
Directions:
1. Heat butter, curry powder, and cumin in a large heavy saucepan.
2. Add rice and cook over medium heat, stirring until coated.
3. Add bouillon.
4. Bring to a boil, stirring frequently; reduce heat.
5. Simmer, covered, for 45 minutes or until most of the liquid is absorbed.
6. Remove from heat.
7. Stir in green onion, raisins and nuts.
8. You can use this to stuff chicken, Cornish hen, etc. (I don't like stuffing cooked in the bird personally.).
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