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Vanilla Black Tea Rice Pilaf

Posted by All Roads Lead to the Kitchen on


2 Tbsp. Teaoli Extra Virgin Olive Oil (BasilBlood OrangeButterChipotleGarlic, or Eureka Lemon)
3 large green onions, finely chopped
2 garlic cloves, minced
¼ tsp. ground cinnamon
1 c. white rice (medium to long grain; jasmine or basmati work well)
1 ½ c. water
2 Tsp. Vanilla Black Tea (Paris or Vanilla Decaf would also work)
¼ c. toasted pine nuts
¼ c. golden raisins
¼ c. parsley, finely chopped
¼ c. mint, finely chopped
¼ c. cilantro, finely chopped
Salt & pepper, to taste


Heat olive oil in a medium saucepan over medium-high heat. Add green onion, garlic, salt, and pepper; cook until tender while stirring, about three minutes. Add cinnamon and rice; cook until some grains turn translucent and slightly golden, about three minutes. Add water and tea (in an infuser), season with more salt and pepper as desired. Bring to a boil, then reduce heat and simmer until rice is tender and liquid is absorbed, 12-15 minutes. Remove from heat, then remove tea infuser. Fluff the rice, stir in pine nuts and raisins, and let sit 10 minutes. Scatter herbs over the top, fluff again, and serve.

Recipe adapted from All Roads Lead to the Kitchen.

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