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Rice Pilaf with Raisins and Veggies Recipe

Recipe by: rhapsody112

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In40 m
  • 1Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
  • 2Heat 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.
  • 3Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
  • 4Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
  • 5Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 268 cals
  • 3 cups chicken broth
  • 2 tablespoons olive oil
  • 4 stalks celery, chopped
  • 1/2 large onion, diced
  • 4 green onions, white and green parts separated and sliced
  • 3 cloves garlic, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1 1/2 cups uncooked white rice
  • 1/2 cup golden raisins
Nutrition

Amount per serving ( 5 total)

  • Calories:
    268
    13%
  • Fat:
    5.2
    8%
  • Carbs:
    50.5
    16%
  • Protein:
    4.8
    10%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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