Raisin and Spice Brown Rice

Raisin and Spice Brown Rice

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"This brown rice pilaf is seasoned with onion, celery, raisins, fresh ginger, cumin, coriander, black pepper, and soy sauce."
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55 m servings 161 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 54 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 s...

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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.

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 fo...

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 goin...

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.

Very yummy.A definite keeper. The only change I made was to use vegetable broth instead of chicken because it was what I had in the house. I will probably leave out the celery the next time I ma...

By the time I was done with this recipe, my boyfriend didn't even mind that I was cooking with brown rice :) When I didn't have celery, but wanted crunchy - I tried walnuts, and it was just as g...

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