Raisin and Spice Brown Rice

Raisin and Spice Brown Rice
  • 1 cup brown rice
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1 bay leaf
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/3 cup thinly sliced celery
  • 1/4 cup seedless raisins
  • 1 tablespoon low-sodium soy sauce
  • freshly ground black pepper to taste


  1. Bring brown rice, chicken broth, butter, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes; discard bay leaf.
  2. Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in onion and ginger; cook and stir until the onion begins to brown on the edges, about 3 minutes. Stir in the cumin and coriander, then stir in the celery and raisins. Reduce heat to medium, and cook until the celery becomes tender, about 5 minutes. Once ready, stir the onion mixture into the cooked rice along with the soy sauce; season to taste with pepper.

03/08/2017
Raisin and Spice Brown Rice, recipe PT15M PT1H 5 455 calories

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