1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (142g) Recipe makes 6 servings |
||
| Calories 190 | ||
| Calories from Fat 31 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 313mg | 13% | |
| Potassium 263mg | 7% | |
| Total Carbohydrate 35.4g | 11% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 7.1g | ||
| Protein 5.0g | 10% | |
Menus using this recipe:
people who like this recipe also like:
By: Ang11002
By: ellie_
By: evelyn/athens
By: mliss29
By: Chef PotPie
Rice Pilaf With Cinnamon and Golden Raisins
By: PaulaG
Dec 2, 2006
This is an adpation on a recipe that was emailed to me. The original recipe was from The New Family Cookbook for People with Diabetes. It goes well with Apricot Chicken for the Gourmet Crock Pot.
SERVES 6
Ingredients
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 1 cup basmati rice
- 2 cups chicken stock or broth
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup fresh parsley, chopped
- 1/3 cup golden raisin
Directions
1
In a heavy saucepan, warm the olive oil.2
When warm add the onion and rice; cook stirring constantly until onion is transparant and rice begins to brown.3
Stir in the broth, tumeric, cinnamon and salt.4
Bring to a boil, reduce heat, cover and simmer until most of the liquid is absored, about 20 minutes.5
The last 5 minutes, stir in the raisins.6
Remove from heat, stir in parsley, cover and let stand, covered for 5 minutes.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Rice Pilaf With Cinnamon and Golden Raisins recipes
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Dietary > Diabetic
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Fern589
On Dec 6, 2007
I've used brown, jasmine and basmati rice, with and without chicken stock and I've loved it every way *my fav is as the recipe states*. I get great compliments about it when I bring it for lunch because of the smell. Love it and make it all the time
From: CraftScout
On Jun 23, 2007
This was wonderful. Not spicy at all, but nicely spiced with the cinnamon and sweet from the raisins. I subbed a couple of shallots for the onion and left out the parsley (didn't have any) but other than than made it according to the recipe. Yummmy, thank you!
From: MaeEast
On May 13, 2007
This is fabulous! I used long grain brown rice and omitted the parsley.
From: Annacia
On Dec 16, 2006
wow, this is so good! I made it just as written with no changes what so ever and it was perfect. I served it with lemon chicken and peas with mushrooms. The colors were so appealing and the flavor of this rice was no let down. Thank you Paula.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved