Raisin and Spice Brown Rice

Raisin and Spice Brown Rice

42
MTREESOR 2

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

Ingredients

55 m servings 161 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

42
  1. 53 Ratings

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I really liked this recipe, although I changed a few things around. I did not have broth so I just used water to cook the rice. I used olive oil instead of butter, did not use an onion but used ...

We thought this was very good and will definitely make again, with these improvements. A whole onion and much more celery, increase the spice to 1 tsp., Don't overcook it. When you add the spice...

Sweet, spicy and very hearty. Didn't have celery...used walnuts. Didn't have soy sauce...used teriyaki. Didn't have coriander...did without.