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Spiced Brown Basmati Pilaf

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 10 servings (serving size: about 3/4 cup)
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.

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

Nutrition 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

How to Make It

  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.