Recipe by MTREESOR
"This brown rice pilaf is seasoned with onion, celery, raisins, fresh ginger, cumin, coriander, black pepper, and soy sauce."
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minced fresh ginger
thinly sliced celery
low-sodium soy sauce
freshly ground black pepper to taste
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 some onion powder, also used powdered ginger instead of fresh. I used all the other spices as written and really liked the flavor of this rice. I also used about 1/2 cup of celery and 1/2 cup of raisins. Both of my toddlers liked this recipe too, which is quite an accomplishment since they are really picky. I will make this again and next time use broth and fresh ginger. If you are out of those ingredients it still tastes fine without.
I did follow this recipe as written, but for all the spices and ingredients added, i thought it would have had more WOW to the taste. It definitely wasn't bad; better than PLAIN brown rice for sure- but not different or interesting enough to make again.
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 spices, you're just toasting to bring out the flavor, the longer you cook after adding the spices, the more flavor you lose.
Next time we will also increase the amount of soy sauce and raisins-we love raisins. They add a nice touch of sweetness.
Very tasty dish, am looking forward to next time.
Sweet, spicy and very hearty.
Didn't have celery...used walnuts. Didn't have soy sauce...used teriyaki. Didn't have coriander...did without.
This was sooo good!! I added whole cardamom pods to the rice water, a bunch more vegetables including carrot and red onion, and used currants instead of raisins. It was phenomenal!! Thank you for this recipe!
This was very good. I followed the recipe exactly, except I only had regular soy sauce. I put 1 tbsp of regular soy sauce and I thought it was a little over powering. Next time, I think I'm going to double the ginger (I love ginger!), add more veggies (I'm thinking carrots and red bell peppers), and reduce the soy sauce to 2 teaspoons. Raisins really added nice flavor to this dish. Thank you for the recipe!
This was very good. I used leftover rice that had been cooked with water rather than broth and it still tasted great. I had to add a little salt.
The spices and the flavors throughout the dish are so satisfying. This is a great dish for an everyday meal or an elegant dinner for two.
* Percent Daily Values are based on a 2,000 calorie diet.
Raisin and Spice Brown Rice
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 161
** Calories from Fat: 40
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