Maple Pecan Crusted Curry Rice

• 2 14 cups chicken stock
• 12 teaspoon salt
• 2 teaspoons butter
• 2 teaspoons curry powder, i used a mild curry called,madras curry power,by sun brand
• 1 tomatoes, diced
• 14 cup carrot, diced small
• 14 cup onion, diced small
• 12 cup mushroom, diced medium
• 1 green onion, diced
• 1 -2 clove garlic, minced
• 1 cup rice, i use uncle ben converted long grain rice
• 12 cup ricotta cheese
• 12 cup shredded parmesan cheese
• 1 tablespoon maple syrup
• 2 tablespoons melted butter
• 1 cup pecans, chopped finely
• salt and pepper
• cayenne pepper, depending how much you like heat in your dish (optional)

1. Bring broth to a boil, add 2 teaspoons butter and 1/2 teaspoon salt.
2. Add next 7 ingredients.
3. Add rice and reduce heat to simmer and cook for 15 minutes.
4. While rice is cooking, in a medium size mixing bowl, combine finely chopped pecans, 2 Tablespoons melted melted butter, maple syrup, salt and pepper to taste, add cayenne, if desired and set on the side.
5. After 15 minutes has passed, remove rice from heat, you will finish cooking this in the oven.
6. Set oven for 425 degrees.
7. Stir in Ricotta and Parmesan cheese and place in a greased, 1 1/2 quart, oven proof, casserole dish.
8. Top with pecan topping and bake, uncovered, in a 425 degree oven for 10-15 minutes, uncovered.

chicken stock, salt, butter, curry powder, tomatoes, carrot, onion, mushroom, green onion, clove garlic, rice, ricotta cheese, parmesan cheese, maple syrup, butter, pecans, salt, cayenne pepper

Taken from www.food.com/recipe/maple-pecan-crusted-curry-rice-64242 (may not work)