Rice Pilaf with Pine Nuts and Golden Raisins
Transform your dinner table with the elegant flavors of Rice Pilaf with Pine Nuts and Golden Raisins—a perfect blend of aromatic spices, nutty crunch, and subtle sweetness. This fragrant dish starts with perfectly toasted long-grain rice, enriched with hints of cumin and cinnamon for a warm, inviting depth. Toasted pine nuts add a delicate crunch, while plump golden raisins bring a touch of natural sweetness that balances the savory broth. Finished with a sprinkle of fresh parsley, this easy yet impressive side dish pairs beautifully with roasted meats, grilled vegetables, or can even stand alone as a hearty vegetarian main. Ready in just 40 minutes, this recipe is a harmonious marriage of texture and flavor, making it an ideal choice for weeknight dinners or festive gatherings alike.
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Recipe Information
Ingredients
- 1.5 cups long-grain rice
- 3 cups chicken or vegetable broth
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup pine nuts
- 0.5 cup golden raisins
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the rice in cold water until the water runs clear. Drain and set aside.
In a large skillet or saucepan with a lid, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the pine nuts and toast them for 2-3 minutes, stirring constantly, until golden. Remove the pine nuts from the pan and set aside.
To the same pan, add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the rinsed rice, and cook for 2-3 minutes while stirring, until the rice is lightly toasted and coated in the butter and oil.
Add the ground cumin, ground cinnamon, salt, and black pepper. Stir well to evenly coat the rice with the spices.
Pour in the chicken or vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and let the rice simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
Remove the pan from heat and let it sit, covered, for 5 minutes to allow the rice to steam.
Fluff the rice with a fork, and stir in the toasted pine nuts, golden raisins, and the remaining tablespoon of butter.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 47.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 4987 mg | 217% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 65.8 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1998 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
