Zesty Rice Pilaf

Now there’s  a word that you don’t hear much these days. If Zesty Rice Pilaf calls to mind a recipe that you might find in a Church Ladies Cookbook circa 1965, be assured that cream of mushroom soup is not called for here and nothing is going into a Jello mold. Lately, when in doubt, I zest an orange, and my recent pilaf adventure was no exception.  The result, I’m happy to report, is that one of my faves shot up a notch.


  • 1 cup brown rice
  • 3 cups water
  • 1/2 cup slivered almonds
  • 1/2 cup raisins
  • 1/4 cup chopped green onions
  • zest of one orange
  • 2 Tbsp freshly squeezed orange juice
  • Salt and Pepper to taste
  • 2 Tbsp chopped flat leaf parsley


  • Combine 1 cup uncooked brown rice and 3 cups water. Bring to a boil. Reduce heat to low, cover and simmer until water is absorbed. (About 25 minutes)
  • Transfer cooked rice to a serving bowl, and add raisins, green onions, orange zest and orange juice. Stir.
  • Add almonds, parsley and salt and pepper to taste.
  • Stir again, garnish with an orange slice and serve.