Brown Rice Pilaf with Nuts and Raisins |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup golden raisins | 1/2 cup Chablis or other dry white wine | 1/4 cup chopped onion |
| 1/4 cup unsalted butter or margarine, melted | 1 cup uncooked brown rice | 1 teaspoon salt |
| 1/4 teaspoon pepper | 2-1/2 cups canned diluted chicken broth | 2 tablespoons unsalted butter or margarine, melted |
| 1/2 cup chopped fresh mint or cilantro | 3/4 cup slivered almonds, toasted | fresh mint or cilantro sprigs (optional) |
| 1 | Combine raisins and wine; let stand 45 minutes. Drain. |
| 2 | Saute onion in 1/4 cup butter until tender. Add rice, and saute 3 minutes. Add salt, pepper, and chicken broth. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Add raisins, 2 tablespoons butter, chopped mint, and almonds, stirring well. Garnish with fresh mint sprigs, if desired. |