Raisin and Spice Brown Rice Recipe - Allrecipes.com
Raisin and Spice Brown Rice Recipe
  • READY IN 55 mins

Raisin and Spice Brown Rice

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 1/2 cups Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 45 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2008

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.

 
Most Helpful Critical Review
Apr 07, 2009

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.

 
Dec 14, 2007

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.

 
May 23, 2008

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

 
Oct 12, 2010

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!

 
Apr 11, 2008

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.

 
Mar 08, 2011

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!

 
Mar 27, 2013

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.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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