This Rice pilaf with raisins and veggies was a good post Christmas side dish. Basmati rice can be substituted for white rice. Thompson raisins, instead of golden were fine. Saute the rice until it is opaque and smells nutty. The curry adds a subtle taste, subtle enough that Jay didn’t taste it, but he enjoyed it very much. If you are using canned stock, simmer with a bunch of parsley and remove before adding the rice. The broth foamed when I added the rice. It should die down quickly.
3 cups chicken broth
2 tablespoons olive oil
4 stalks celery, chopped
1/2 large onion, diced
4 green onions, white and green parts separated and sliced
3 cloves garlic, minced
1 teaspoon curry powder
1/2 teaspoon salt
1 1/2 cups uncooked white rice
1/2 cup golden raisins
Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
Recipe credit: allrecipe.com