Carrot Raisin Rice Pilaf
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Carrot Raisin Rice Pilaf. A terrific base recipe to use as is or add your additional herbs, veggies, even nuts to create your own favourite version.
Originally published on Oct 7, 2007.
Although others in the family love a good rice side dish, other than in sushi, I'm not much of a rice person. I just find plain rice a little too blah.
This side dish is far from bland though. The secret I think is in the quality of the chicken stock that you use to give it that deep rich flavour base.
If using store bought, get the best quality you can and choose a lower sodium option if possible.
Homemade chicken stock makes it even better.
I love yo use our own homemade chicken stock.
We make in the oven at the same time as a I am braising a pot roast or preparing other slow cooked meals in the oven.
It's an efficient use of time and saves on your energy bill too.
Learn all about how to make oven stock here.
This side dish goes especially great with many chicken dishes.
However, we almost always seem to serve it with the Orange Balsamic Glazed Chicken as pictured in the background.
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Carrot Raisin Rice Pilaf
Carrot Raisin Rice Pilaf - a terrific base recipe to use as is or add your additional herbs, veggies, even nuts to create your own favourite version.
Ingredients
- 1 cup long grain rice
- 2 ½ cups chicken stock
- 2 tablespoon butter
- 3 tablespoon extra virgin olive oil
- 2 cloves chopped garlic
- ¼ cup golden or sultana raisins
- ¼ cup grated carrot
- Pinch salt and ground black pepper to season
- 2 tablespoon chopped chives
Instructions
- Start by bringing the rice, chicken stock and butter to a very gentle boil.
- Simmer as gently as possible for about 20 minutes or until the rice has absorbed almost all of the liquid. Do not remove the cover but set the pot aside for 10 minutes.
- While the rice rests, in a saute pan on medium heat, add the olive oil and chopped garlic.
- Saute 1 minute then add the raisins and grated carrot. (Note: I sometimes add a tablespoon of freshly grated ginger root to this recipe and this is where I add it.)
- Cook for an additional minute then the salt and pepper and chopped chives. (Other fresh herbs and ¼ cup chopped toasted almonds can be added at this point if you choose.)
- Toss the cooked rice into the saute pan and stir fry for just a couple of minutes to mix everything together before serving.
Nutrition Information
Yield
4Serving Size
1 servingAmount Per Serving Calories 316Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 20mgSodium 304mgCarbohydrates 35gFiber 2gSugar 15gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I just wonder why this rice pilaf is yellow
Color where in the recipe I don't see any ingredients
That will make it such..
Probably because I used homemade chicken stock, which I concentrate more than store bought.