This recipe makes 12 servings - enough to stuff a large 12 - 16 pound turkey. I served this as a side dish instead of stuffing a turkey, and it was very good. The original recipe was featured in Yankee Magazine, November 2005.
2 tbsp. canola oil
1 large onion, chopped
2 1/2 cups long grain brown rice
2 tsp. cinnamon
1 can coconut milk
2 tbsp. Thai Kitchen green curry paste
1 quart chicken broth
1 cup golden raisins, if desired
1 cup chopped nuts, if desired
Heat oil in a dutch oven and cook onion until soft. Add the rice and the cinnamon, tossing to coat. Combine the coconut milk and the curry paste and whisk until smooth. Pour over the rice and stir to combine. Add the chicken broth and stir. Bring to a boil, cover and simmer about 50 minutes or until all of the liquid is absorbed. Let stand 10 minutes, then fluff with a fork. Add the raisins and the nuts if desired and toss to combine. Serve hot.