Lemony Rice Pilaf with Raisins & Carrots
Serve this fragrant pilaf with grilled fish or shellfish. Or, once cooked and cooled, use it as a filling for red bell peppers.

  • 3/4 cup chicken broth diluted with 1-3/4 cups water, or 2-1/2 cups homemade chicken broth
  • 1 teaspoon olive oil
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced scallions
  • 1-1/4 cups rice
  • 1/4 cup golden raisins
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cinnamon
  • Pinch of ground cardamom (optional)
  • 1-1/2 teaspoons grated lemon zest
  • 2 tablespoons fresh lemon juice

1. In small saucepan, bring broth to a boil; set aside.

2. In medium nonstick saucepan, heat oil over medium heat. Stir in carrots and scallions, and saute, stirring frequently, until vegetables are tender, 2 to 3 minutes.

3. Add rice, raisins, pepper, cinnamon and cardamom (if using), and stir to mix. Pour in broth mixture and bring to a boil. Reduce heat to low, cover and simmer until rice is tender and liquid absorbed, 20 to 25 minutes.

4. Stir lemon zest and juice into rice and allow to stand 5 minutes before serving.

Nutritional Information
Per serving: 272 calories, 1.9g total fat, 0.3g saturated fat, 0.9g monounsaturated fat, 0.2g polyunsaturated fat, 2.4g dietary fiber, 6g protein, 58g carbohydrate, 0mg cholesterol, 201mg sodium.
Good source of: beta-carotene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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