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)
Recipe from Cooking Light

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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

  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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