Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Brown Rice with Walnuts and Golden Raisins

Scott Phillips

Servings: four.

Whole grains have gone from hippy to hip in just a few years. And that’s a good thing, because whole grains—from brown rice and whole-wheat pasta to quinoa, bulgur, and barley—have double benefits: fiber and antioxidants. The toasted walnuts and raisins in this dish add texture and substance to an otherwise basic brown rice.


  • 2 Tbs. extra-virgin olive oil
  • 1/2 small yellow onion, finely diced
  • 1/2 cup brown rice
  • Kosher salt
  • 2 Tbs. golden raisins
  • 1/4 cup walnuts, toasted and finely chopped
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 4.5
  • Sodium (mg): 140
  • Carbohydrates (g): 25
  • Fiber (g): 2
  • Protein (g): 3


  • Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, 2 minutes. Add the rice and stir to coat in the oil. Add 1-1/4 cups water and 1/2 tsp. salt. Bring to a boil over high heat, cover, reduce the heat to low, and cook until all the water is absorbed and the rice is tender, about 35 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.

    Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes; then drain.

    Stir the raisins, walnuts, and parsley into the cooked rice and season to taste with salt and pepper.


Rate or Review


  • Kamarie | 06/02/2013

    This was delish! I did not have enough brown rice so used a brown/wild rice blend and I used pecans because I didn't have walnuts. So good!!

  • Jonathan415 | 12/11/2012

    This recipe did not work. Way too much liquid. Result was a soupy mess. Will try it again with 3/4 cup liquid. (Used long grain brown rice and vegetable stock.)*** Update: tried again with 3/4C water. Worked much better. This is much closer to the liquid:rice ratio of 1.75 for brown rice that I've found works consistently.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks