I too found that the liquid to rice ratio was off, and this required much longer to simmer - but even after patiently waiting a full 90 minutes, my brown rice was oddly not tender either. Agree that the spice flavors are nice, but did not like the tomato paste in combination with the cinnamon/sweet raisins - save it for a more savory pilaf next time.
Spiced Brown Basmati Pilaf
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)
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Nutritional Information
Amount per serving
- Calories: 205
- Calories from fat: 19%
- Fat: 4.3g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1.3g
- Protein: 5.2g
- Carbohydrate: 39.3g
- Fiber: 3g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 392mg
- Calcium: 15mg
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.
Spiced Brown Basmati Pilaf Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining
- CUISINE: Indian
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
-
Nutted Brown Rice Pilaf
Sunset -
Rice Pilaf
Southern Living
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