This recipe was part of my birthday dinner this weekend. To me, the best thing about birthdays in my family is choosing my birthday meal. My family has had this tradition even when I was little. I always remember choosing meals that I loved or meals that we didn’t have very often. I also got to choose my birthday cake. i remember being on a Pineapple Upside Down Cake kick for a while and then it was a German Chocolate cake kick too. There were probably others but those stick out the most!
For my birthday dinner this year I chose Cornish Game Hens, Rice Pilaf, and Butternut Squash. For dessert I chose a Carrot Cake without walnuts because I’m allergic to them. These past few years I have been choosing recipes that I’m not brave enough to make or don’t know how to make yet. The Cornish Game Hens are definitely one thing I’m not brave enough to make yet! The Rice Pilaf though, is something that I can make! I found this recipe on Cooking Light and it was another success! My only suggestion for the recipe is to cut it in half otherwise you will be eating rice for a while! We halved the recipe and even with 4 people we had leftovers!
source: Cooking Light
12 servings (serving size: 1 cup)
- 3 tablespoons olive oil
- 1 cup (1-inch) julienne-cut carrot
- 3/4 cup finely chopped onion
- 5 cups low-salt chicken broth
- 1 cup orange juice
- 3 cups uncooked long-grain rice
- 1/2 cup golden raisins
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 6 tablespoons finely chopped pecans
Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes. Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.