Best 5 Olive Raisin Rice Recipes

CHICKEN AND RICE WITH OLIVES

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds.
• Add the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes.
• Fluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.

MIDDLE EASTERN RAISIN RICE

Steps:

• Wash rice well. Place 2 cups rice in a rice maker (or pot), add 4 cups water, or enough water to just cover the rice with no grains sticking out.
• Add raisins, salt, cinnamon, saffron (optional) and then drizzle olive oil around in a circle over the rice mixture. Mix well with spoon so rice and ingredients are blended together. There should be enough cinnamon added to give off a strong scent of cinnamon. Adjust amount as needed.
• Cook rice in rice maker or pot and after rice is cooked, stir ingredients together one more time. Spoon onto large platter and serve with plain, nonfat yogurt.

HERBED RICE WITH RAISINS

Steps:

• Cook the rice as the label directs. Spread out on a baking sheet and let cool completely. Soak the raisins in the lemon juice in a cup, 10 minutes. Meanwhile, toss the rice with the chervil, basil, parsley, cilantro and carrot in a large bowl. Chop the pea shoots, reserving some whole for garnish, and add to the bowl. Drain the raisins, straining the lemon juice into a separate bowl. Add the vinegar, lemon zest, sugar, 1/4 teaspoon salt, and pepper to taste to the lemon juice. Whisk in the olive oil. Add to the rice mixture along with the raisins and toss. Season with salt and pepper. Top with the reserved pea shoots.
• Photograph by Jonny Valiant

CHICKEN WITH OLIVES, RAISINS, AND SPINACH RICE

Steps:

• In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice, season with salt, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes. Remove pan from heat; add spinach, cover, and let stand, without stirring, for 5 minutes. Using a fork, fluff rice and mix in spinach.
• While rice is cooking, heat oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook in 2 batches, until browned outside and opaque throughout, 1 to 2 minutes per side. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.
• Add wine, olives, and raisins to skillet. Cook over medium-high until wine is almost evaporated, 1 to 2 minutes. Add cup 1/2 water; cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken over spinach rice, and top with sauce.

RICE WITH ALMONDS AND RAISINS

Steps:

• Heat the olive oil in a small saucepan. Add the onion, stir and cook until wilted. Add the rice, raisins, almonds, cinnamon, salt and pepper. Stir and blend well.
• Add the broth, bring to a boil, cover and simmer for 17 minutes or until tender and all the liquid is absorbed.
• Stir in the butter and coriander and serve.