Rice Pilaf With Golden Raisins
Published February 9, 1993
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
2 tablespoons butter
¼ cup finely chopped onions
1 cup converted rice
4 tablespoons golden raisins
½ teaspoon ground cumin
1 ½ cups water
1 bay leaf
Salt and pepper to taste
2 tablespoons chopped coriander or parsley
Nutritional analysis per serving (4 servings)
49 grams carbs; 15 milligrams cholesterol; 268 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 2 grams fiber; 388 milligrams sodium; 4 grams protein; 6 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
Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted.
- Step 2
Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes.
- Step 3
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.
Private Notes
Comments
what the heck is converted rice and what's a substitute?
Converted rice is the Uncle Ben’s brand, which used to be way more in use several decades ago. You can tell this is an old recipe.
Easy. Good with pork tenderloin.
what the heck is converted rice and what's a substitute?