Orange-Scented Rice Pilaf with Currants and Almonds

Orange-Scented Rice Pilaf with Currants and Almonds

Serves 4 to 6

The sweet taste of oranges and dried currants complements the nutty-flavored brown rice and almonds in this pilaf. Citrus notes make it a perfect accompaniment to chicken or fish.

  • 1 tablespoon canola oil
  • 1/2 yellow onion, finely chopped
  • 1 cup uncooked brown basmati rice or basmati-wild rice blend
  • 1 1/2 cups vegetable broth
  • 3/4 cup Whole Trade™ 365 Everyday Value® Organic Orange Juice
  • 2 green onions, thinly sliced
  • 1/2 cup dried currants
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup finely chopped cilantro or flat-leaf parsley
  • Salt and pepper to taste
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Heat oil in a medium pot over medium-high heat. Add yellow onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice and cook, stirring often, until toasted, about 2 minutes. Add broth and orange juice and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 40 minutes.

Fluff rice with a fork, then add green onions, currants, almonds, cilantro and salt and pepper and fluff again.

Nutritional Info: 
Per Serving:270 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 420mg sodium, 46g carbohydrate (4g dietary fiber, 14g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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