Spiced Brown Basmati Pilaf

(from shawn’s recipe box)

Whole cloves and stick cinnamon bring spice to this basmati rice side dish that’s an excellent accompaniment to roasted chicken. Brown rice lends nutty flavor and a slightly chewy bite; red rice is also a good choice for this dish.
10 servings (serving size: about 3/4 cup)

Source: Marie Simmons, Cooking Light, MARCH 2002

Serves 10 people

Categories: Rice

Ingredients

  • * 1 tablespoon vegetable oil
  • * 1 cup chopped onion
  • * 2 cups uncooked brown basmati rice
  • * 1/2 cup golden raisins
  • * 3 whole cloves
  • * 1 (3-inch) cinnamon stick
  • * 1 cup water
  • * 2 tablespoons tomato paste
  • * 1 teaspoon salt
  • * 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • * 1/4 cup chopped pistachios

Directions

  1. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 10 minutes or until golden, stirring frequently. Add rice, raisins, cloves, and cinnamon; stir well. Stir in water, tomato paste, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Let stand 5 minutes. Discard cloves and cinnamon stick. Sprinkle with pistachios.

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