Average: 4 (1 vote)
Active time
15 minutes
Total time
1 hour 5 minutes
4 servings

1 tablespoon extra virgin olive oil

1 small yellow onion, finely chopped

¼ teaspoon salt 

⅛ teaspoon black pepper

1 cup long grain brown rice

3 garlic cloves, minced

½ teaspoon ground turmeric

¼ teaspoon ground cinnamon

1 ¾ cups water

¼ cup golden raisins

¼ cup slivered almonds, toasted

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Sprinkle salt and pepper on the onion as it cooks.
  2. Add the brown rice, garlic, turmeric, and cinnamon, and stir until the rice is coated and the spices are fragrant, for about 1 minute.
  3. Add the water and bring to a simmer. Reduce the heat to low, cover, and simmer for 40 minutes, or until the rice has absorbed all of the liquid. 
  4. Once the rice is cooked, remove from the heat, stir in the golden raisins. Cover the pot with a clean dish towel, secure it with the lid, and let the pilaf sit for 10 minutes. Fluff the rice with a fork and season with salt and pepper to taste. Sprinkle the slivered almonds on top and enjoy.

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Calories: 260
Fat: 8g
Saturated Fat: 1g
Sodium: 150mg
Carbohydrate: 47g
Fiber: 5g
Protein: 5g

Yield: 4 servings

How'd it Taste?

This was good - I made the following changes: 1/8 tsp of cinnamon, 1.5 cups water as I don't like rice too gummy, Thompson raisins instead of golden and I added them near the end of cooking to plump up more, and I didn't use a tea towel in between the pot and lid at the end- I just used the lid. It was a big hit.
yvonne taylor
I added a pat of butter for taste and sautéed the rice a bit til it was slightly browned .

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