In last week’s Scheff’s Table I shared my favorite recipe for roasted chicken with cardamom. Well, here is an excellent side dish recipe for raisin and cardamom rice pilaf that would go great with the roasted chicken or many other main dishes.
- 1 1/2 Tbsp canola or vegetable oil
- 1 tsp. ground cardamom
- 1 tsp. salt
- 1 small onion, peeled & minced
- 1 1/2 cups basmati, jasmine or other long-grain rice
- 1/4 cup raisins
- 2 1/4 cups canned low-sodium chicken broth or homemade stock
- In a large saucepan, heat the 1 1/2 tablespoons oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the rice and 1 teaspoon cardamom and stir to coat the rice with the oil.
- Add the raisins, broth, and 1 teaspoon salt. Bring to a boil, reduce the heat to low and simmer, covered, for 20 minutes.
- Remove the pan from the heat and let it sit without removing the lid for 5 minutes. Stir the pilaf with a fork and serve.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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