Middle Eastern Rice with Raisins
Serve lean grilled beef or pork with this cinnamon and cumin flavored rice.
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 tablespoons pine nuts
- 1 cup long grain white rice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 cup water
- 1 can (14.5 ounces) reduced sodium chicken broth
- 1/2 cup Sun-Maid Natural Raisins or Sun-Maid Muscat Raisins
- 1/8 teaspoon ground black pepper
HEAT oil in medium saucepan over medium-high heat.
ADD onion and pine nuts; cook until light golden brown, 3 to 5 minutes.
STIR in rice, cumin and cinnamon.
COOK, stirring occasionally until lightly toasted and fragrant, about 3 minutes.
STIR in 1/2 cup water, broth, raisins and pepper. Increase heat and bring to a boil.
COVER and reduce heat to low.
COOK 20 minutes.
REMOVE from heat, let stand covered for 5 minutes.
Makes 5 servings.
Nutrients per Serving (3/4 cup): Calories 240; Protein 5g; Fat 4g (Sat. Fat 0.5g); Carbohydrate 46g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 230mg