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Rice Pilaf with Raisins and Veggies

Rice Pilaf with Raisins and Veggies

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
rhapsody112

rhapsody112

Surprisingly easy and extremely flavorful. The curry powder does not add an actual curry taste, just a nice rich flavor, so give it a try even if you aren't a curry fan.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 702 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
  2. Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
  3. Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
  4. Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
  5. Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
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Reviews

Nadine
3

Nadine

12/10/2012

Family just loved this one. Made no changes.

shakin5678
2

shakin5678

9/2/2012

I make this dish all of the time and love it. I'm quite a picky eater so this says a lot :-)

Coleyfury
1

Coleyfury

5/9/2013

I made this with a blend of white, brown, and wild rice that I had. I also used half golden raisins and half dried cranberries. I substituted in shallots for scallions because that is what I had on hand. I will definitely make this again.

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