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.
Although others in the family love a good rice side dish, other than in sushi, I’m not much of a rice person. 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.
I love yo use our own homemade chicken stock which I 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 great with many chicken dishes especially but we almost always seem to serve it with the Orange Balsamic Glazed Chicken as pictured in the background.
Originally published on Oct 7, 2007. Updated on October 22, 2015.
Like this Rice Pilaf recipe?
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes are added. You’ll get weekly suggestions for great family friendly meals and desserts too!
If you love this recipe, you might also like this French Onion Risotto:
- 1 cup long grain rice
- 2 ½ cups chicken stock
- 2 tbsp butter
- 3 tbsp 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 tbsp chopped chives
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 tbsp 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 1/4 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.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.