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Brown Rice with Walnuts and Golden Raisins

by Ellie Krieger

read reviews (8)

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. Serves four.

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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

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.

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

photo: Scott Phillips

From Fine Cooking 102 , pp. 41

October 29, 2009

user reviews

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by YKDonna, 1/21/2012From the moment we tried this recipe we have been sharing it. It is perfect! Every element adds to final product. The walnuts enhance the nuttiness of the brown rice and toasting is important. The onions add a savoury edge and the raisins add a sweetness. This is our new favourite.

by llacim, 9/30/2011Super easy. Didn't have uncooked rice, so I used the frozen brown rice from Trader Joe's. Cooked the rice in the microwave, sauteed the onions, added the cooked rice to the pan, added a splash of lemon juice (left over from the tilapia recipe that lead me to this one), threw in the walnuts, and unfortunately had to omit the raisins (gotta make the husband happy). We all loved it. Love the texture the nuts add to the rice. Very good and so easy. Took less than 5 minutes to make (using microwaveable brown rice).

by runwithit, 5/19/2011Really delicious and super easy side dish. I had lots of raisins left over from another FC recipe (stuffed pork chops)and discovered this gem. Serves as a great base recipe where you can make any substitutions you like for the nuts, herbs, and fruit.

by cooks_with_will, 2/3/2010I made this last night, and it couldn't be easier. I added a little sage, and it was terrific. Easy, nutritious, and tasty: what's not to like?

by LaraNell, 1/25/2010Very easy and delicious. My raisin-hatin' husband even liked it. Make it with the whole menu (pork tender and roasted veggies.) Yum.

by ranfran, 1/17/2010Excellent brown rice recipe, I used low sodium chicken broth instead of water. Either way it was delicious.

by HSL, 1/7/2010This is the best brown rice I have ever had and so easy to make.

by sewapel, 12/22/2009

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