Basmati Rice Pilaf

Basmati rice is a long grain rice recognized for its aromatic fragrance and nutty flavor. Here, it's cooked with currants, orange peel and cinnamon for an Indian-style rice side dish.

Basmati Rice Pilaf
25 mins
by 3.5 3  people
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Healthy Cooking, Low Sodium, Pilaf Rice, Rice
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  • 1/2 cup chopped onion
  • 1/3 cup slivered almonds
  • 2 tablespoons butter or margarine
  • 1 cup basmati rice, uncooked
  • 1/2 cup finely chopped carrot
  • 1/3 cup currants or chopped dried tart red cherries
  • 1 teaspoon finely shredded orange peel
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper
  • 1 14 ounce can chicken broth
  • 1/4 cup water
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How to Make White and Wild Rice Pilaf

Make this white and wild rice pilaf as the perfect complement to your main course. The hint of garlic and vegetables will keep you coming back for more.

In a medium saucepan cook onion and almonds over medium heat in hot butter or margarine about 5 minutes or until onion is tender and almonds are golden. Stir in uncooked rice. Cook and stir for 4 minutes. Stir in carrot, currants or dried cherries, orange peel, cinnamon, black pepper, and red pepper.
Carefully stir chicken broth and water into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed and rice is tender. Makes 6 side-dish servings.

nutrition information

Per Serving: cal. (kcal) 232, Fat, total (g) 8, chol. (mg) 11, sat. fat (g) 3, carb. (g) 35, fiber (g) 2, pro. (g) 6, vit. A (RE) 309.07, vit. C (mg) 1.18, sodium (mg) 268, calcium (mg) 30.29, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet
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