Rice With Raisins and Pine Nuts
Published December 7, 1993
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon olive oil
2 tablespoons finely chopped onion
1 teaspoon finely chopped garlic
1 cup converted rice
1 cup raisins
¼ cup pine nuts
1 ½ cups water
1 tablespoon butter
Salt and pepper to taste
Nutritional analysis per serving (4 servings)
70 grams carbs; 8 milligrams cholesterol; 400 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 2 grams fiber; 454 milligrams sodium; 6 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the olive oil to a saucepan, and then the onion and garlic. Cook over medium heat, stirring, until wilted. Add the rice, raisins and the pine nuts.
- Step 2
Add the water, salt and pepper. Bring to a boil, stirring; cover, and simmer for exactly 17 minutes.
- Step 3
Add the butter, stir to fluff the rice, and blend well.
Private Notes
Comments
Simple and surprisingly delicious. I reduced the raisins slightly and doubled the onions. Cooked the onions until light golden. Tastes better at room temperature with a crack of salt.
Very nice side with lamb chops. Subbed chicken broth for the water to boost flavor and chopped up a handful of Italian parsley (mint would go well too) to stir in at the end. Imagine this would work just as well with couscous instead of rice.
Simple and surprisingly delicious. I reduced the raisins slightly and doubled the onions. Cooked the onions until light golden. Tastes better at room temperature with a crack of salt.