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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.

Carrot Raisin Rice Pilaf

Carrot Raisin Rice Pilaf

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?

You’ll find lots of other great ideas in our Bread & Baking Category and in our Side Dishes Category.

Carrot Raisin Rice Pilaf

Carrot Raisin Rice Pilaf

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If you love this recipe, you might also like this French Onion Risotto:

Easy French Onion Risotto Image with title text

 

4 from 1 vote
Carrot Raisin Rice Pilaf
Carrot Raisin Rice Pilaf
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
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.
Course: Side Dish
Keyword: pilaf
Servings: 4
Author: Barry C. Parsons
Ingredients
  • 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
Instructions
  1. Start by bringing the rice, chicken stock and butter to a very gentle boil.
  2. 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.
  3. While the rice rests, in a saute pan on medium heat, add the olive oil and chopped garlic.
  4. 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.)
  5. 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.)
  6. Toss the cooked rice into the saute pan and stir fry for just a couple of minutes to mix everything together before serving.

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aditya krishna satya aditya

Thursday 14th of May 2020

great recipe very tasty

Araceli Lorenzo Digo

Wednesday 24th of April 2019

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..

Barry C. Parsons

Monday 6th of May 2019

Probably because I used homemade chicken stock, which I concentrate more than store bought.

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