Rice Pilaf with Raisins and Veggies Recipe - Allrecipes.com
Rice Pilaf with Raisins and Veggies Recipe
  • READY IN 40 mins

Rice Pilaf with Raisins and Veggies

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Dec 10, 2012

Family just loved this one. Made no changes.

 
Sep 02, 2012

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

 

5 Ratings

May 09, 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.

 
Jan 09, 2014

I didn't have green onions, so I just used a whole regular onion instead of 1/2 of one. I also didn't have fresh celery, so I used frozen mirepoix blend vegetables, which includes diced onions, celery, and carrots). Thennnnn, I forgot to remove the vegetables from the skillet before adding the rice, so I just ended up cooking it all in the same pot. I added a lot more curry powder to give it more of an Indian flavor and slivered almonds at the end.

 

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Nutrition

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

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

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