“This is a tasty rice pilaf from Cooking Light, April 1995. You can easily substitute vegetable broth for the chicken broth.”
READY IN:
40mins
SERVES:
12
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes.
  2. Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon.
  3. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.

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