Maple Pecan Crusted Curry Rice

READY IN: 40mins
Recipe by Judy-Jude

I love rice and curry was on the list for the challenge and I wanted to come up with something different. First I thought about adding the pecans into the rice mixture, then I decided to try something different by making a pecan, butter mixture for the top and finish it off in the oven. The addition of maple syrup was added at the last minute. I thought that the sweet would be a nice touch and it was perfect! This can be served as a main dish or side dish or other catagories.

Top Review by Rita~

I have to do a split here I enjoyed this while my DH wouldn`t eat it after his first bite. I used turkey stock made it smell like thanksgiving while preparing. I think if we skipped the cheese this would be a 10 star recipe. I liked the kick the cayenne gave this dish.

Ingredients Nutrition

Directions

  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.

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