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Pecan Rice Stuffing -- e-w

Source of Recipe

Light & Tasty 2005 � D. Blanford Gander, Newfoundland
Pecan Rice Stuffing
Serves: 9

1 T. stick margarine or butter
2 T. ground cumin
1 tsp. curry powder

1-1/2 c. uncooked long grain rice
2 14-1/2-oz. cans reduced-sodium chicken or vegetable broth
3 green onions, thinly sliced
1/2 c. golden raisins
1/2 c. chopped pecans

In a saucepan combine the first 3 ingredients. 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 onions, raisins and pecans.

2/3-cup equals: 215 calories�6 gm fat (trace saturated)�trace cholesterol�258 mg sodium�35 gm carbohydrate�2 gm fiber�5 gm protein ++++ Exchanges: 2 starch�1/2 fruit�1/2 fat +++ WWP:4