Raisin and Spice Brown Rice

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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

LauraLovingLife

One thought on “Raisin and Spice Brown Rice

  1. Pingback: Hawaiian Chicken Kabobs | LauraLovingLife

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