Spiced Brown Basmati Pilaf

Spiced Brown Basmati Pilaf Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

10 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 205
Caloriesfromfat 19 %
Fat 4.3 g
Satfat 0.6 g
Monofat 2.1 g
Polyfat 1.3 g
Protein 5.2 g
Carbohydrate 39.3 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 392 mg
Calcium 15 mg

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

Preparation

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.

Marie Simmons,

Cooking Light

March 2002
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