Photo: Howard L. Puckett; Styling: Cindy Manning Barr
12 servings (serving size: 1 cup)

How to Make It

Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes. Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.

Ratings & Reviews

sewhappy91's Review

August 08, 2011
This is one of my "go-to" side dishes. It goes well with everything, and everyone loves it! I do substitute brown rice for the white called for in the recipe, but follow everything else as written.

DianeLM's Review

June 19, 2010
The subtle sweetness, hint of orange, touch of cinnamon, and a bit of crunch was so good, easy to prepare and a pleasant treat from an ordinary rice pilaf recipe – this recipe is definitely a keeper!

RBlades's Review

January 21, 2009
This was a real hit. I omitted the raisins and substituted coriander for the cinnamon to give it a slightly different flavour - but it worked.