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

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

161.3 calories; 2.7 g protein; 28.2 g carbohydrates; 4.4 mg cholesterol; 95.4 mg sodium. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2008
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. Read More
(27)

Most helpful critical review

Rating: 2 stars
04/07/2009
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. Read More
(2)
63 Ratings
  • 5 star values: 40
  • 4 star values: 21
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/27/2008
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. Read More
(27)
Rating: 4 stars
12/14/2007
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. Read More
(21)
Rating: 5 stars
05/23/2008
Sweet spicy and very hearty. Didn't have celery...used walnuts. Didn't have soy sauce...used teriyaki. Didn't have coriander...did without. Read More
(13)
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Rating: 5 stars
10/12/2010
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! Read More
(9)
Rating: 4 stars
03/08/2011
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! Read More
(8)
Rating: 5 stars
04/11/2008
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. Read More
(7)
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Rating: 5 stars
03/27/2013
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. Read More
(6)
Rating: 5 stars
03/11/2008
I followed this recipe as is...EXCELLENT! The flavors are such a nice mixture...my new favorite brown rice recipe! Thank You! Read More
(6)
Rating: 5 stars
05/17/2010
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 make it but that's just a matter of personal taste. Read More
(5)
Rating: 2 stars
04/07/2009
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. Read More
(2)