Raisin and Spice Brown Rice


Scrumptious spice combination! The raisins get very plump and moist, and contrast beautifully with the spices.  There is an excellent balance of sweetness and the celery brings a delightful crunch. This reminds me of a dish a co worker used to make, he is from Afghanistan and the rice he would bring in was laced with wonderful spices and raisins.  I think some of the best combinations in cooking are the sweet and savory combination, and this rice brings that home with a bang!

1 cup brown rice

2 cups chicken broth

1 tablespoon butter

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


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.

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, and 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.



I hope you enjoyed the recipes your comments are always welcome. You can also reach me at LauraLovingLife@Hotmail.com

Bon appétit


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