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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a tasty rice pilaf from Cooking Light, April 1995. You can easily substitute vegetable broth for the chicken broth. Ingredients:
3 tablespoons olive oil |
1 cup carrot, julienne cut into 1-inch pieces |
3/4 cup onion, finely chopped |
5 cups low sodium chicken broth |
1 cup orange juice |
3 cups long-grain rice, uncooked |
1/2 cup golden raisin |
1 tablespoon sugar |
3/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
6 tablespoons pecans, finely chopped |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes.
2. Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon.
3. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.
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