Best 12 Raisin Brown Rice Pilaf Recipes

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Raisin brown rice pilaf is a delicious and easy dish that can be prepared in no time. It is full of flavor and is sure to be a hit with your friends and family. This article will provide you with all the information you need to create the perfect raisin brown rice pilaf, from choosing the right ingredients to preparing the dish to perfection. With its wholesome ingredients and distinctive taste, raisin brown rice pilaf is a must-try for any culinary enthusiast.

Check out the recipes below so you can choose the best recipe for yourself!

BASIC LONG-GRAIN BROWN RICE PILAF



Basic Long-Grain Brown Rice Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings (2 1/2 cups)

Number Of Ingredients 5

2 tablespoons unsalted butter
1 cup long grain brown rice (about 6 1/2 ounces)
1 (2-inch) strip fresh lemon peel
2 1/2 cups water, or vegetable broth, low sodium canned or homemade
Kosher salt and freshly ground black pepper

Steps:

  • Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
  • Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.

RAISIN BROWN RICE PILAF



Raisin Brown Rice Pilaf image

Michele Doucette of Stephenville, Newfoundland dresses up nutritious brown rice with onion, garlic, raisins and almonds in this flavorful pilaf.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 garlic clove, minced
1 teaspoon olive oil
1 cup uncooked brown rice
1/2 cup raisins or dried currants
1 cinnamon stick (1 inch)
2-1/2 cups vegetable broth
1/2 teaspoon salt
1/4 cup sliced almonds, toasted

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Stir in rice, raisins and cinnamon stick; saute until rice is golden. Add broth and salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until liquid is absorbed and rice is tender. Discard cinnamon stick. Sprinkle with almonds.

Nutrition Facts :

RICE PILAF



Rice Pilaf image

Provided by Alton Brown

Categories     side-dish

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon unsalted butter
1/2 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped
1 1/2 teaspoons kosher salt plus 2 pinches
2 cups long-grain white rice
1 pinch saffron, steeped in 1/4 cup hot but not boiling water
2 1/2 cups chicken broth
1 1-by-2-inch strip orange zest
2 bay leaves
1/2 cup peas, fresh or frozen
1/4 cup golden raisins
1/4 cup pistachios, chopped

Steps:

  • Preheat the oven to 350.
  • Melt the butter in a 3-quart saucier over medium heat.
  • Stir in the onion, bell pepper and 2 pinches of salt.
  • Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
  • Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
  • OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
  • Transfer the saucier (towel and all) to the oven and bake 15 minutes.
  • Remove and rest at room temperature for 15 more minutes without opening the lid.
  • Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams

RICE PILAF WITH RAISINS AND VEGGIES



Rice Pilaf with Raisins and Veggies image

Surprisingly easy and extremely flavorful. The curry powder does not add an actual curry taste, just a nice rich flavor, so give it a try even if you aren't a curry fan.

Provided by Jacqueline

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 6

Number Of Ingredients 10

3 cups chicken broth
2 tablespoons olive oil
4 stalks celery, chopped
½ large onion, diced
4 green onions, white and green parts separated and sliced
3 cloves garlic, minced
1 teaspoon curry powder
½ teaspoon salt
1 ½ cups uncooked white rice
½ cup golden raisins

Steps:

  • Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
  • Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
  • Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
  • Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
  • Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 50.5 g, Cholesterol 2.5 mg, Fat 5.2 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 0.8 g, Sodium 701.5 mg, Sugar 8.9 g

RICE PILAF WITH FRESH DILL, WALNUTS AND RAISINS



Rice Pilaf With Fresh Dill, Walnuts and Raisins image

Reminiscent of flavors of the Middle East and surrounding area, in this recipe I substituted basmati rice; or use long grain white rice if basmati is not available. From Bon Appetit September 1997 with a few small changes.

Provided by COOKGIRl

Categories     Southwest Asia (middle East)

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil, plus
1/2 tablespoon olive oil
3/4 cup basmati rice
1 1/2 cups water or 1 1/2 cups broth
1/2 teaspoon salt
1/3 cup walnuts
1/4 cup fresh dill leaves (NOT dried)
1/4 cup raisins or 1/4 cup golden raisin
1 teaspoon lemon zest, grated
1 tablespoon white wine vinegar

Steps:

  • In a saute pan heat up 1 tablespoon olive oil. Saute the basmati rice in the oil for 5 minutes or until light golden brown; stirring constantly.
  • Pour in the broth and add the salt. Cook covered over low heat for about 20 minutes or until water is absorbed and rice is tender.
  • While the rice is cooking, lightly toast the walnuts then chop coarsely. Chop the dill.
  • Fluff the rice with a fork and stir in the walnuts, dill, raisins, lemon zest, vinegar and 1/2 tablespoon olive oil.
  • Serve hot.

Nutrition Facts : Calories 352.5, Fat 16.6, SaturatedFat 2, Sodium 396.6, Carbohydrate 47.2, Fiber 3, Sugar 7.9, Protein 6.1

RICE PILAF WITH ALMONDS AND RAISINS



Rice Pilaf With Almonds and Raisins image

Pilafs may be served at everyday meals but are grand enough for entertaining as well. If you like, you could add a generous pinch of saffron threads to the rice just before you cover it and let it simmer. You could also use chicken stock instead of the 22 cup water.

Provided by Madhur Jaffrey

Categories     Raisin     Almond     Potluck

Yield Serves 4-6

Number Of Ingredients 7

2 cups basmati rice
3 tablespoons olive or canola oil or ghee
One 2-inch cinnamon stick
1/2 medium onion, sliced into fine half Rings
2 tablespoons slivered blanched almonds
2 tablespoons golden raisins
1 teaspoon salt

Steps:

  • Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip. Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the cinnamon. Let it sizzle for 10 seconds. Put in the onions. Stir and fry the onions until they start to brown. Add the almonds. Stir until they are golden. Add the raisins. Stir until they are plump, just a few seconds. Add the drained rice and salt. Stir very gently to mix. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.

HOME-STYLE BROWN RICE PILAF



Home-Style Brown Rice Pilaf image

This is comfort food at its best with mild flavors and it's simple to make. This is a very versatile dish: if you prefer, you can use almonds in place of the cashews, and cilantro in place of the parsley.

Provided by Candice

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Yield 4

Number Of Ingredients 13

1 ½ cups water
½ teaspoon salt
¾ cup uncooked brown rice
3 tablespoons butter
1 ½ cups chopped onion
1 clove garlic, minced
2 carrots, sliced
2 cups fresh sliced mushrooms
1 cup chickpeas
2 eggs, beaten
freshly ground black pepper
¼ cup chopped fresh parsley
¼ cup chopped cashews

Steps:

  • Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
  • Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
  • Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
  • When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
  • Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 54 g, Cholesterol 115.9 mg, Fat 17.1 g, Fiber 6.7 g, Protein 12.5 g, SaturatedFat 7.3 g, Sodium 653.3 mg, Sugar 6.9 g

BROWN RICE PILAF



Brown Rice Pilaf image

I love this pilaf! I never liked brown rice until I tried it this way. It goes with just about anything, and the leftovers (when there are any) reheat well, too.

Provided by Halcyon Eve

Categories     Brown Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 cup long grain brown rice (not instant)
2 1/2 cups fat-free low-sodium chicken broth or 2 1/2 cups vegetable broth
salt & pepper, to taste

Steps:

  • In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
  • Add rice and sauté for 1 minute.
  • Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
  • Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
  • Uncover and let rice stand for 5 minutes before serving.

RICE PILAF WITH APPLES & RAISINS



Rice Pilaf with Apples & Raisins image

I love making bulgar pilaf with apricots. So glad I tried it with dried apples and golden raisins! -Elizabeth Dumont, Madison, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, finely chopped
1 cup uncooked jasmine rice
1-1/2 cups water
1/4 cup chopped dried apples
1/4 cup golden raisins
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper

Steps:

  • In a large saucepan, heat oil over medium heat; saute onion until tender, 4-6 minutes. Add rice; cook and stir until lightly browned, 4-6 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-20 minutes. Fluff with a fork.

Nutrition Facts : Calories 277 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS



Armenian Rice Pilaf With Raisins and Almonds image

This traditional Armenian rice pilaf has been passed down through the generations of Christine Vartanian Datian's family. Peas, parsley and allspice have been added to the original for extra flavor and color.

Provided by Tara Parker-Pope

Time 45m

Yield Serves 4-6

Number Of Ingredients 11

5-6 tablespoons butter
4-5 ounces dried vermicelli or egg noodles
2 cups long-grain white rice
1 quart fat-skimmed vegetable, chicken or turkey broth
1 teaspoon sea salt and 1/2 teaspoon white or black pepper
1/2 teaspoon ground allspice
1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped golden or black raisins
1/2 cup frozen petite peas (optional)
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice

Steps:

  • In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
  • Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
  • Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
  • Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
  • Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 11 grams, TransFat 0 grams

RICE PILAF WITH GOLDEN RAISINS



Rice Pilaf With Golden Raisins image

Provided by Pierre Franey

Categories     dinner, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1/4 cup finely chopped onions
1 cup converted rice
4 tablespoons golden raisins
1/2 teaspoon ground cumin
1 1/2 cups water
1 bay leaf
Salt and pepper to taste
2 tablespoons chopped coriander or parsley

Steps:

  • Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted.
  • Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes.
  • Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 2 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 389 milligrams, Sugar 6 grams, TransFat 0 grams

RICE, RAISIN, AND HERB PILAF



Rice, Raisin, and Herb Pilaf image

Categories     Herb     Nut     Rice     Side     Quick & Easy     Dried Fruit     Raisin     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup olive oil
2 1/2 cups chopped onions
1 cup long-grain white rice
1 1/2 cups low-salt chicken broth
1/2 cup golden raisins
2 tablespoons fresh lemon juice
1/8 teaspoon ground allspice
1/2 cup pine nuts, toasted
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill

Steps:

  • Heat oil in large saucepan over medium heat. Add onions and sauté 10 minutes. Mix in rice, then broth, raisins, lemon juice, and allspice. Bring to boil. Reduce heat to medium-low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Mix in pine nuts, mint, and dill. Season with salt and pepper.

Tips:

  • Use a good quality rice: Long-grain brown rice is the best choice for this recipe, as it cooks evenly and has a slightly nutty flavor.
  • Rinse the rice before cooking: This removes the starch from the rice, which helps to prevent it from clumping together.
  • Use a flavorful broth: Chicken broth or vegetable broth are both good choices for this recipe. You can also use water, but the flavor will be less pronounced.
  • Add some aromatics: Onion, garlic, and celery are classic aromatics that add flavor to this dish. You can also add other vegetables, such as carrots, mushrooms, or bell peppers.
  • Don't overcook the rice: Brown rice takes longer to cook than white rice, so be careful not to overcook it. The rice should be tender but still have a slight bite to it.
  • Fluff the rice before serving: This helps to separate the grains of rice and make it light and fluffy.
  • Serve the rice immediately: Brown rice pilaf is best served immediately after it is cooked. However, you can also store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Raisin brown rice pilaf is a delicious and versatile dish that can be served as a side dish or a main course. It is a good source of fiber, protein, and vitamins. This recipe is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, give raisin brown rice pilaf a try!

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