Crunchy Raisin Rice
By Margaret Staszak, Honorable Mention - Wise Choice Recipe Contest
Toasted, slivered almonds add super crunch to a savory side dish of brown rice and raisins.
- Serving Size: 1 cup
- 2 tablespoons light olive oil
- 1 small onion, chopped
- 4 stalks celery, chopped
- 3 3/4 cups water, divided
- 1 cup California raisins
- 2 cups instant whole grain brown rice
- 1/2 teaspoon seasoned salt
- 1 teaspoon light olive oil
- 1/2 cup slivered almonds, toasted
Heat 2 tablespoons olive oil in heavy sautépan and sauté onion and celery for 3 to 4 minutes, until onion is translucent, but celery is still somewhat crunchy. Set aside. In a 1-quart bowl or glass measure, microwave 2 cups water on high for 2 minutes and add raisins; let stand for 3 to 5 minutes to plump. Drain and set aside. Meanwhile, in a 1-quart saucepan, heat remaining 1-3/4 cups water to boiling and stir in rice. Return to boil; cover and simmer for 5 minutes. Remove from heat and stir in raisins; recover and let stand for 5 minutes.
To serve, combine onion-celery sauté and rice in large salad bowl. Season with seasoned salt and olive oil; stir together. Sprinkle almonds on top and serve hot.
Nutrition Facts Per Serving
Calories 230 (32% from fat); Total Fat 8g (sat 1g, mono 5g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 4g; Carbohydrate 36g; (Dietary Fiber 3g; Sugars 16g; ); Iron 1mg; Sodium 120mg; Calcium 38mg; Potassium 302mg
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