Carrot Raisin Pilaf Recipe

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Carrot Raisin Pilaf Recipe

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5 1
Publisher Photo
"The raisins in this colorful rice pilaf add a touch of natural sweetness, while almonds add fun crunch," relates Lauretta Musser of Apollo, Pennsylvania. "A hint of curry boosts the flavor, too."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2-1/2 cups water
  • 2 medium carrots, cut into 1-inch julienne strips
  • 1 cup uncooked long grain rice
  • 1/2 cup raisins
  • 1 tablespoon chicken bouillon granules
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 cup slivered almonds, toasted

Directions

In a saucepan, saute onion in butter until tender. Stir in the water, carrots, rice, raisins, bouillon, curry powder, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Sprinkle with almonds before serving. Yield: 6 servings.
Originally published as Carrot Raisin Pilaf in Light & Tasty February/March 2002, p49

Nutritional Facts

2/3 cup: 243 calories, 7g fat (3g saturated fat), 11mg cholesterol, 733mg sodium, 41g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fruit, 1 fat.

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2-1/2 cups water
  • 2 medium carrots, cut into 1-inch julienne strips
  • 1 cup uncooked long grain rice
  • 1/2 cup raisins
  • 1 tablespoon chicken bouillon granules
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 cup slivered almonds, toasted
  1. In a saucepan, saute onion in butter until tender. Stir in the water, carrots, rice, raisins, bouillon, curry powder, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Sprinkle with almonds before serving. Yield: 6 servings.
Originally published as Carrot Raisin Pilaf in Light & Tasty February/March 2002, p49

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