Pecan Rice Stuffing With Scallions

• 2 tablespoons butter
• 1 teaspoon curry powder
• 2 teaspoons cumin
• 1 12 cups long grain rice, uncooked
• 4 cups chicken bouillon
• 3 scallions, with tops, thinly sliced
• 12 cup golden raisin
• 12 cup pecans, coarsely chopped

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.
9. (I don't like stuffing cooked in the bird personally.
10. ).

butter, curry powder, cumin, long grain rice, chicken bouillon, scallions, golden raisin, pecans

Taken from www.food.com/recipe/pecan-rice-stuffing-with-scallions-262673 (may not work)