Prep 15 mins
Cook 25 mins
This is a tasty rice pilaf from Cooking Light, April 1995. You can easily substitute vegetable broth for the chicken broth.
- 3 tablespoons olive oil
- 1 cup carrot, julienne cut into 1-inch pieces
- 3⁄4 cup onion, finely chopped
- 5 cups low sodium chicken broth
- 1 cup orange juice
- 3 cups long-grain rice, uncooked
- 1⁄2 cup golden raisin
- 1 tablespoon sugar
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 6 tablespoons pecans, finely chopped
- Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes.
- Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon.
- Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.
This rice turned out nicely!! It had a subtle flavor and paired well with Jamaican Jerk Grilled Kebabs. The raisins were a nice sweet touch that you may not have seen mixed in the rice, but sure tasted them. Made for 2012 Spring PAC.
Yum! This is loaded with flavor and turns out very pretty. Enjoyed the lightly sweet nutty flavor the orange juice and pecans brought to this pilaf. I made using dark raisins and red onion as those are what I had on hand. I am already planning on adding this to the next family get-together, thanks so very much for the post.
I did go with using some homemade vegetable broth when preparing this recipe since it went with us when we had dinner with my vegetarian son & DIL! They were totally satisfied, as were we! And they now have the recipe as well! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]