Indian-Style Brown Rice Pilaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Cup Long-Grain brown Rice1 Tbsp. Olive Oil1 tsp. Garlic, Minced (or more if you're a garlic person)1 1/2 Cups Water1 Cup Low Sodium Chicken Broth2 tsp. Garam Masala*1/2 tsp. Cinnamon1/8 tsp Dried Thyme1 dash Cayenne pepper (optional)1 Cup Raisins, Loosely Packed4 oz. Almonds (88 whole kernels), Slivered or Chopped2 Boneless, Skinless Chicken Breasts, Cooked and Cut up Into Bite-Size Pieces
**Makes 4 Servings**
1. Begin by getting all your ingredients pre-measured and ready, and preheating the oven to 350 degrees.
2. Warm olive oil in dutch oven (or similar oven proof pan with a lid) over medium heat.
3. Add garlic and saute for about 30 seconds, then add rice.
4. Toast rice, stirring constantly for 2-3 minutes.
5. When rice just begins to look a little lighter and drier, add water and chicken broth. Be careful not to get burned by the steam escaping the pot!
6. Add garam masala* , cayenne pepper (if using), thyme, cinnamon, salt, and pepper, and stir.
7. Bring to a boil, cover, and place in oven for 45 minutes. From this point, do not remove lid.
8. While rice is in oven, place raisins in enough hot water to cover, and let steep.
9. After 45 minutes, remove rice from oven, and allow to rest for about 10 minutes. NOT remove lid before 10 minutes is up.
10. While rice is cooling, toast almonds in a skillet over medium heat, constantly moving skillet back and forth (to keep the nuts from burning) until you begin to smell the nut oils release (it will smell really nutty...lol)
11. Reheat chicken breast in microwave.
12. After 10 minutes, remove lid and fluff rice with a fork. Add almonds, raisins, and chicken, and toss to incorporate. Divide into 4 servings and enjoy!
*Garam Masala is an Indian spice blend which is available and many grocery stores and specialty stores. Alternatively, you can search the internet for various recipes for making your own.
NOTE: I usually make a full batch of the rice ahead of time, so when I'm ready for it, I can just measure out 1/4 C. raisins, 1 oz almonds, and 4 oz chicken (usually leftover or canned) and add it to 1 C. of the rice. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user PSYCHOFANTASY.
1. Begin by getting all your ingredients pre-measured and ready, and preheating the oven to 350 degrees.
2. Warm olive oil in dutch oven (or similar oven proof pan with a lid) over medium heat.
3. Add garlic and saute for about 30 seconds, then add rice.
4. Toast rice, stirring constantly for 2-3 minutes.
5. When rice just begins to look a little lighter and drier, add water and chicken broth. Be careful not to get burned by the steam escaping the pot!
6. Add garam masala* , cayenne pepper (if using), thyme, cinnamon, salt, and pepper, and stir.
7. Bring to a boil, cover, and place in oven for 45 minutes. From this point, do not remove lid.
8. While rice is in oven, place raisins in enough hot water to cover, and let steep.
9. After 45 minutes, remove rice from oven, and allow to rest for about 10 minutes. NOT remove lid before 10 minutes is up.
10. While rice is cooling, toast almonds in a skillet over medium heat, constantly moving skillet back and forth (to keep the nuts from burning) until you begin to smell the nut oils release (it will smell really nutty...lol)
11. Reheat chicken breast in microwave.
12. After 10 minutes, remove lid and fluff rice with a fork. Add almonds, raisins, and chicken, and toss to incorporate. Divide into 4 servings and enjoy!
*Garam Masala is an Indian spice blend which is available and many grocery stores and specialty stores. Alternatively, you can search the internet for various recipes for making your own.
NOTE: I usually make a full batch of the rice ahead of time, so when I'm ready for it, I can just measure out 1/4 C. raisins, 1 oz almonds, and 4 oz chicken (usually leftover or canned) and add it to 1 C. of the rice. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user PSYCHOFANTASY.
Nutritional Info Amount Per Serving
- Calories: 314.9
- Total Fat: 9.1 g
- Cholesterol: 69.7 mg
- Sodium: 905.3 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 2.7 g
- Protein: 31.0 g
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