Ingredients for Maple Pecan Crusted Curry Rice
- Chicken Stock
- 1/4 teaspoon salt
- 2 teaspoons butter
- 1 teaspoon curry powder
- Tomatoes
- Carrot
- 1/4 cup chopped onion
- Mushroom
- Green Onion
- Garlic
- 1 cup long-grain rice
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons maple syrup
- 1/2 cup finely chopped pecans
- Salt And Pepper
- 1/4 teaspoon cayenne pepper (optional)
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How to Make Maple Pecan Crusted Curry Rice
- Bring 2 cups of chicken or vegetable broth to a boil in a medium saucepan. Stir in 2 teaspoons of butter and 1/2 teaspoon of salt.
- Add 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/4 teaspoon cumin, 1/4 teaspoon ginger, 1/4 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (optional), and 1/4 cup chopped onion.
- Add 1 cup of long-grain rice to the boiling broth. Reduce heat to low, cover, and simmer for 15 minutes.
- While the rice simmers, prepare the pecan topping: In a medium bowl, combine 1/2 cup finely chopped pecans, 2 tablespoons melted butter, 2 tablespoons maple syrup, 1/4 teaspoon salt, and a pinch of black pepper. Add more cayenne pepper to taste, if desired.
- After 15 minutes, remove the rice from the heat. Stir in 1/2 cup ricotta cheese and 1/4 cup grated Parmesan cheese.
- Preheat your oven to 425°F (220°C).
- Transfer the rice mixture to a greased 1 1/2-quart oven-safe casserole dish.
- Spread the pecan topping evenly over the rice. Bake uncovered for 10-15 minutes, or until the topping is golden brown and the rice is heated through.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
32g
Fat
59g
Carbs
18g
