Spiced Rice Pilaf

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Senior Cook
Jun 16, 2002
Montana, USA
SPICED RICE PILAF - low fat, exchanges, and Vegan
Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Serves: 6


- 1 cup brown Basmati rice
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 4 whole cloves
- 1/8 teaspoon salt
- 2 cups chicken broth OR vegetable broth
- 1 cinnamon stick
- 1 teaspoon vegetable oil
- 1 tablespoon raisins
- 1 tablespoon blanched slivered almonds or pine nuts


Soak rice 2 hours to shorten cooking time. Rinse and drain.
In a large non-stick saucepan, heat 1 tablespoon oil and
saute onion and garlic until tender, 2 to 3 minutes. Add
cloves and cook 1 minute. Add rice and stir to coat. Add
salt, broth and the cinnamon stick. Bring to boil. Cover,
reduce heat and simmer 20 to 25 minutes, until liquid is
absorbed. Discard cinnamon stick. Heat 1 teaspoon oil; add
raisins and almonds and warm. Mix with rice and serve.

Nutritional Information Per Serving: Calories: 176, Cholesterol: 0 mg, Carbohydrate: 31 g, Protein: 3 g, Sodium: 41 mg, Fat: 5 g ++++ Diabetic Exchanges: 2 Starch/Bread, 1 Fat

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