rice with scallions and raisins

I have noticed that the Food World seems to move from one taste trend to another. Often when you dip into the best food blogs and food sites, you find that everyone is obsessed with something. For example, one trend from which I believe we are emerging is one that I like to call Put A Poached Egg On It. If you went to a trendy restaurant (particularly in Brooklyn) or read the dining section of a major newspaper or looked at a popular food blog in 2010, you know about Put A Poached Egg On It. Everyone was putting poached eggs on everything—from hashes to soups to toasts to roasted vegetables to rice to pasta. Now, I like me a poached egg as much as the next gal, but sometimes the culinary zeitgeist bores me.

However, I will be the first to admit that I have my own personal food mini-trends. They often occur when I have stocked up on an ingredient that I want to use up, or when something is in season locally for a short period of time, or when I buy an ingredient I haven’t had around the house for a while. Sometimes, I don’t know why they occur—but I suspect it’s always because these fetishes involve something delicious, like pancetta, or fresh ricotta, or chard.

The reason I have to explain this pathology to you is that right now I seem to be having a Golden Raisins in Savory Dishes moment. A few weeks ago, I made this life-changing pepper stuffed with a kind of picadillo filling from over at Homesick Texan, and the idea of making a ground meat dish with apples and raisins was revolutionary. I started seeing picadillo potential everywhere, but I also thought of adding the mellowly sweet yet ever-so-slightly tart taste of golden raisins to other savory dishes. This wonderful rice, which is terrific with roasted chicken, is one such effort. But I warn you, there will be others.

And guess what? If you have any of this rice left over, it’s great warmed up with a poached egg on it.

Rice with scallions and raisins

  • 1 tablespoon olive oil
  • 1 cup of brown basmati rice
  • 2 1/4 cups of chicken stock (or water)
  • 4 scallions, white and green parts thinly sliced and separated
  • 1/3 cup golden raisins
  • salt, to taste

1. Heat olive oil over medium-high heat in a heavy pot that will hold at least 2 quarts. When hot, Add the white parts only of the scallions, and stir to cook until soft.

2. Add the brown rice and stir occasionally until rice becomes opaque and a few grains look toasty and golden.

3. Add chicken stock or water. Stir. Bring to a simmer and reduce heat to low. Cover pan and simmer for 45 minutes.

4. When you remove the cover after 45 minutes, if most of liquid is absorbed, add the raisins and re-cover to cook for 10 more minutes.

5. Taste rice to see if it is cooked. If it is cooked, and liquid is absorbed, add the green parts of scallions and salt if more is needed.

6. Cover and leave off the heat until ready to serve. Fluff with a fork and serve with almost anything.

3 Comments

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3 Responses to rice with scallions and raisins

  1. melinda

    thanks for the inspiration. My son had one lonely tiny package of golden raisins left. And so, with a promise to buy more, I added them to our couscous. perfect. I usually hate cooked raisins as they can get mushy, or worse, slimy. But these were, again, perfect. thanks.

  2. Pingback: picadillo cubano | virgie and hats

  3. Pingback: kale salad with raisins + pecorino | virgie and hats

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