Rice with Raisins and Scallion

Rice is rarely the star of a meal. Hood sour cream makes this rice with raisins and scallion the exception
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Rice with Raisins and Scallion

Hood

Rice is rarely the star of a meal. Hood sour cream makes this rice with raisins and scallion the exception. After one serving of the light and flavorful side, you’ll wish it were the entrée. For more delicious seasonal recipes visit Hood.com.

Notes

For an Indian flare, substitute raisins for dried currants.

Ingredients

  • 2 Cups chicken stock
  • 3 Tablespoons raisins
  • 1/2 Teaspoon turmeric
  • 1 Cup uncooked rice
  • 2 Tablespoons almonds, slivered
  • 3 Tablespoons butter
  • 3 Tablespoons scallion, chopped
  • 3/4 Cups sour cream, such as Hood
  • Toasted chickpeas, for garnish (optional)

Directions

In a saucepan, over moderate heat, bring chicken stock, raisins, and turmeric to a boil.

Stir in rice and almonds; cover and reduce heat to simmer. Cook for 15-20 minutes or until rice is tender. Meanwhile, in a small frying pan over moderate heat, melt butter. Add scallions and cook until scallions are tender; remove from heat. Stir scallions and Hood® sour cream into cooked rice, cover and cook for 2 more minutes. Top with toasted chickpeas if desired, serve.

 

 

Rice Shopping Tip

Rice is enjoyed in almost all cuisines and is readily available globally. For a simple side dish to any meat or vegetable entrée, rice is a great complement.

Rice Cooking Tip

Be sure you are using the correct type of rice needed to obtain the result you are looking for. Long grain rice stays fluffy and individual while shorter grain rice is starchier. Also, rinse all rice before use.

Rice Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.