-
-
My review
Raisin and Spice Brown Rice
20
MTREESOR
"This brown rice pilaf is seasoned with onion, celery, raisins, fresh ginger, cumin, coriander, black pepper, and soy sauce."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 161Original recipe yields 7 servings (3 1/2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4860 Ratings
-
-
-
-
-
Most helpful positive review
1/27/2008
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 ...
Most helpful critical review
4/6/2009
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 s...
Most helpful
Most positive
Least positive
Newest
1/27/2008
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 ...
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 spice...
5/23/2008
Sweet, spicy and very hearty. Didn't have celery...used walnuts. Didn't have soy sauce...used teriyaki. Didn't have coriander...did without.
10/11/2010
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 fo...
3/2/2011
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 goin...
4/11/2008
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.
3/27/2013
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.
3/11/2008
I followed this recipe as is...EXCELLENT! The flavors are such a nice mixture...my new favorite brown rice recipe! Thank You!
5/16/2010
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 ma...