• 2 Tablespoons light olive oil
  • 1 small onion, chopped
  • 4 stalks celery, chopped
  • 33/4 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 (Calories from Fat 32%); Total Fat 8 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 120; Potassium 302; Total Carbohydrate 36; Dietary Fiber 3; Sugars 16; Protein 4; Calcium 38; Iron 1;

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Did you know raisins are a source of concentrated nutrients?