Almond Rice Pilaf with Raisins

July 13, 2015

You may need to adjust the amount of chicken broth based on the type of rice you use. I used a slow cook (40 minute cook time) rice that requires quite a bit of extra liquid to fully cook. The quick cook rices may only require 2 cups of broth. Read the directions for your rice and watch as it cooks to know exactly how much liquid you will need.

1 tablespoon butter
1 small yellow onion, diced
2 carrots, peeled and sliced
1/2 cup slivered almonds
2 teaspoons salt
1 teaspoon ground black pepper
1 cup brown rice
3 1/2 cups chicken broth
1/2 cup golden raisins
1/2 cup frozen peas
1/2 cup packed parsley, chopped

Melt the butter in a pot over medium heat. Add the onions, carrots, almonds, salt and pepper and saute until onions are translucent. Add the rice and chicken broth and bring to a boil. Cover and cook according to rice package directions until almost all the water is absorbed. Add the raisins and peas and allow the rice to finish cooking. Stir in the parsley before serving.

Nutritions

Calories
390

Sodium
2212mg
92% DV

Fat
7g
12% DV

Protein
9g
19% DV

Carbs
68g
23% DV

Fiber
9g
37% DV

Vegetarian