Brown Rice with Balsamic Raisins

Raisins laced with nutmeg and marinated in our balsamic-rice vinegar blend give this side dish a tasty sweet-sour note. Add a pinch of cinnamon and crunchy toasted pecans? Yum! Serve on the side with Apple-Ginger Marinated chicken.


1/3 cup NAKANO Balsamic Blend
2 Tbsp. packed brown sugar
1/8 tsp. nutmeg
1/2 cup raisins (or dried figs, coarsely chopped)
3 Tbsp. butter
1 small yellow onion, finely chopped
1 large carrot, diced
1-1/2 cups uncooked long-grain brown rice
1 tsp. salt
1/4 tsp. cinnamon
2-2/3 cups water* 
Grated zest of 1 orange or 2 lemons 
1/2 cup chopped pecans, toasted


Measure Nakano balsamic blend in a 1-cup measuring cup. Add brown sugar and nutmeg; stir until sugar is dissolved. Add raisins. Microwave on high 1 minute or until very hot. Stir and set aside.

Melt butter in a 4-quart saucepan over medium heat. Add onion and cook until onion is soft, about 3-4 minutes. Stir in rice, carrot, salt and cinnamon. Cook and stir 5-7 minutes. 

Increase heat to high, stir in water and bring to a boil. Reduce heat to low, cover and cook 40 minutes or until water is absorbed. Remove from heat; stir in orange zest, pecans, and raisins with the vinegar. Season with additional salt to taste.

Makes 6-8 servings.

Note: If rice seems too dry and firm at 40 minutes, add a little more water and continue to cook 5 minutes.


Per serving (8): 280 calories, 4g protein, 43g carb, 10g fat (3.5g sat. fat), 10mg chol, 460mg sodium, 3g fiber

Brown Rice with Balsamic Raisins
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