Ingredients25 m servings 262 cals
- Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
- Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.
Per Serving: 262 calories; 6.5 g fat; 44.6 g carbohydrates; 5.6 g protein; 10 mg cholesterol; 383 mg sodium. Full nutrition
ReviewsRead all reviews 28
This was absolutely delicious and easy! I used a little more butter than called for by accident and I think it made it even better! I toasted the almonds and have also made this with wild rice...
For something so simple, this was really nice! I replaced the onion with a very small amount of onion powder, left out the salt and pepper, and next time would slightly reduce the amount of but...
I really liked this recipe. I love just about most rice dishes but love those that have more flavor and this one delivers that. The only change I made (I just couldn't help myself) is that I a...
I made this twice so far, and liked it. For some reason I feeled like maybe it might be missing a little something but overall a nice side dish. I think the amount of onion can be cut down sligh...
The family loved this rice recipe. I caramelized the onions a bit, which gave the flavor a little extra sweetness. The almonds were a great additional for texture!
Husband absolutely loved this recipe. It was easy, goof-proof and I had all the ingredients on hand. Worked super well with roast chicken dinner. I can see where the "base" of this recipe cou...
I wanted rice with my bourbon salmon and this was perfect. Simple with a great flavor. Thanks Annette
This was really delicious! I even left out the onion because I ran out, but it was still good. I will make it as directed next time. We ate with Egyptian Moussaka and it was perfect. Thanks for ...