Tuesday, October 4, 2011

Raisin and Spice Brown Rice - Recipe Blitz

It rhymes......raisin and spice........brown rice.  The meter is wrong though.

Rice with a lot of "stuff" in it appeals to me, much more than a plain rice.  I tend to throw in all kinds of extras.  I think it is the difference in textures that is so good.

Raisin and Spice Brown Rice  (adapted from allrecipes.com)


  • 1/2 cup 
  • 1 cup 
  • 1-3/4 teaspoons butter
  • 1 bay leaf
  • 1-3/4 teaspoons vegetable oil
  • 1/2 cup  chopped onion
  • 1/2 teaspoon minced fresh ginger
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3 tablespoons thinly sliced celery
  • 2 tablespoons seedless raisins
  • 1/4 cup nuts (cashew or pecans)
  • 2 teaspoons low-sodium soy sauce
  • freshly ground black pepper to taste


Bring brown rice, chicken broth, butter, and bay leaf to a boil in a

saucepan over high heat. Reduce heat to medium-low, cover, and 

simmer until the rice is tender, 45 to 50 minutes; discard bay leaf.

Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir

in onion and ginger; cook and stir until the onion begins to brown on the 

edges, about 3 minutes. Stir in the cumin and coriander. Then stir in the

celery, nuts and raisins. Reduce heat to medium, and cook until the celery 

becomes tender, about 5 minutes. 

Once ready, stir the onion mixture into the cooked rice along with the soy

 sauce; season to taste with pepper.

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  1. OMG I think this plate look really delicious!! gloria


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