Spiced Rice Pilaf

Spiced Rice Pilaf

Serves: 6

Cooking time: 30 minutes

Preparation time: 5 minutes plus 2 hours soaking



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

1 cinnamon stick

1 teaspoon vegetable oil

1 tablespoon raisins

1 tablespoon blanched slivered almonds or pine nuts



  1. Soak rice 2 hours to shorten cooking time.
  1. Rinse and drain. In a large non-stick saucepan, heat 1 tablespoon oil and sauté onion and garlic until tender, 2 to 3 minutes.
  1. Add cloves and cook 1 minute. Add rice and stir to coat. Add salt, broth and the cinnamon stick. Bring to a boil.
  1. 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.
  1. Mix with rice and serve.


Per Serving

176 Calories, 0 mg. Cholesterol,

31 g Carbohydrates, 3 g Protein,

41 mg Sodium, 5 g Fat (0.5 g Saturated Fat)


Exchanges: 2 starch/bread, 1 fat





Recipes adapted from:

Light & Easy Diabetes Cuisine

written by Betty Marks, Surrey Books.

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