Pecan Rice Stuffing With Scallions

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. 1

   Heat butter, curry powder, and cumin in a large heavy saucepan.

2. 2

   Add rice and cook over medium heat, stirring until coated.

3. 3

   Add bouillon.

4. 4

   Bring to a boil, stirring frequently; reduce heat.

5. 5

   Simmer, covered, for 45 minutes or until most of the liquid is absorbed.

6. 6

   Remove from heat.

7. 7

   Stir in green onion, raisins and nuts.

8. 8

   You can use this to stuff chicken, Cornish hen, etc. (I don't like stuffing cooked in the bird personally.).