Raisin Nut Rice Pilaf
Raisins add a just the right touch of sweetness to this nutty pilaf. It's a perfect
side dish for roasted chicken and grilled fish and is even delicious used as a
stuffing for poultry.
1 TB vegetable oil
1 small onion, chopped
1 cup long-grain white aromatic rice
1/4 tsp. salt
1-1/2 cups low-sodium chicken broth or vegetable broth
1/2 cup salted roasted cashews
1/2 cup dark or golden raisins
2 green onions, thinly sliced
In a medium skillet with a tight-fitting lid, heat the oil over medium-high heat.
Add the onion and sauet, stirring frequently, for 1 minute, until softened but
not browned.
Add the rice and salt. Cook, stirring occasionally, for 2 minutes longer, until most
of the grains change from translucent to white.
Stir in the broth and bring to a boil for 1 minute. Reduce heat to very low; cover and
cook for 15 minutes. Remove from heat; let stand, covered, for 5 minutes.
In a small skillet, cook the cashews and raisins over medium high heat, stirring
occasionally, until heated through, about 2 minutes.
Add the cashews, raisins and green onions to the rice; fluff and toss well to mix.
Transfer to a serving bowl; serve hot or warm.
Yield: 4 servings.
Nutrition Information:
Per Serving = 385 calories, 8 g protein 12 g fat
69 g carbs, 240 mg sodium, 1 mg cholesterol, 3 g fiber.
Recipe Source: The-Apple-Dumpling-Gang yahoo group, shared by Joanie.
Raisins add a just the right touch of sweetness to this nutty pilaf. It's a perfect
side dish for roasted chicken and grilled fish and is even delicious used as a
stuffing for poultry.
1 TB vegetable oil
1 small onion, chopped
1 cup long-grain white aromatic rice
1/4 tsp. salt
1-1/2 cups low-sodium chicken broth or vegetable broth
1/2 cup salted roasted cashews
1/2 cup dark or golden raisins
2 green onions, thinly sliced
In a medium skillet with a tight-fitting lid, heat the oil over medium-high heat.
Add the onion and sauet, stirring frequently, for 1 minute, until softened but
not browned.
Add the rice and salt. Cook, stirring occasionally, for 2 minutes longer, until most
of the grains change from translucent to white.
Stir in the broth and bring to a boil for 1 minute. Reduce heat to very low; cover and
cook for 15 minutes. Remove from heat; let stand, covered, for 5 minutes.
In a small skillet, cook the cashews and raisins over medium high heat, stirring
occasionally, until heated through, about 2 minutes.
Add the cashews, raisins and green onions to the rice; fluff and toss well to mix.
Transfer to a serving bowl; serve hot or warm.
Yield: 4 servings.
Nutrition Information:
Per Serving = 385 calories, 8 g protein 12 g fat
69 g carbs, 240 mg sodium, 1 mg cholesterol, 3 g fiber.
Recipe Source: The-Apple-Dumpling-Gang yahoo group, shared by Joanie.