Raisin and Spice Brown Rice recipe

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Ingredients

1 cup brown rice
2 cups chicken broth
1 tablespoon butter
1 bay leaf
1 tablespoon vegetable oil
1 cup chopped onion
1 teaspoon minced fresh ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
⅓ cup thinly sliced celery
¼ cup seedless raisins
1 tablespoon low-sodium soy sauce
freshly ground black pepper to taste

Nutrition Info

161.3 calories
carbohydrate: 28.2 g
cholesterol: 4.4 mg
fat: 4.5 g
fiber: 1.8 g
protein: 2.7 g
saturatedFat: 1.5 g
servingSize: -
sodium: 95.4 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring brown rice, chicken broth, butter, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes, discard bay leaf.

  2. Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in onion and ginger, cook and stir until the onion begins to brown on the edges, about 3 minutes. Stir in the cumin and coriander, then stir in the celery and raisins. Reduce heat to medium, and cook until the celery becomes tender, about 5 minutes. Once ready, stir the onion mixture into the cooked rice along with the soy sauce, season to taste with pepper.

Recipe Yield

3 1/2 cups

Recipe Note

This brown rice pilaf is seasoned with onion, celery, raisins, fresh ginger, cumin, coriander, black pepper, and soy sauce.

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