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Rice Pilaf with Raisins and Veggies

Rated as 4.67 out of 5 Stars

"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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40 m servings 268
Original recipe yields 6 servings


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  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 268 calories; 5.2 50.5 4.8 2 702 Full nutrition

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Read all reviews 13
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Family just loved this one. Made no changes.

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...

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

A very good flavor, nothing overpowering, subtle without being boring. Followed recipe exactly as written, except I didn't add the salt. I'm not a fan of curry, but it works well in here. I'...

Delicious! used the oven method and it turned out perfect. I want to experiment with saffron, slivered toasted almonds and a few more veggies next time. Definitely a keeper!

Very similar to a version my Kurdish friends make. Delicious.

Great dish with lots of flavor! I love the combination of curry with golden raisins and the crunch of celery. I would like to say DO NOT add salt if you are using regular chicken broth. It comes...

Great recipe. Lots of potential for variations.

The rice was very good and slightly sweet from the raisins, the curry made the taste complex without it being "too curry". I made this dish to go with a maple/soy salmon. I made a few changes: I...