Festive Rice with Pine Nuts and Raisins

Title:
Festive Rice with Pine Nuts and Raisins

Yield:
4 Servings

Categories:
Grains




Ingredients:





          Stephen Ceideburg


     2 tb Vegetable oil


     1    Onion, finely chopped


 1 1/4 c  Long grain rice (see note)


 2 1/2 c  Hot chicken stock


   1/3 c  Raisins


          Salt and freshly ground


          -pepper


   1/3 c  To 1/2 cup pine nuts


     2 tb Chopped parsley






 Preheat oven to 400.


 


 Heat the oil in a large heavy saucepan; add onion and cook over low heat,


 stirring often until soft but not brown. Add rice and cook, stirring, 2


 minutes. Add stock, raisins and salt and pepper to taste. Bring to a boil,


 cover, and simmer  over low heat for 18 to 20 minutes, or until tender.


 Taste and adjust seasoning. Meanwhile spread nuts in a pan and bake for 3


 to 5 minutes or until golden brown. Cool slightly. Fluff the rice with a


 fork, then gently stir in nuts and parsley. Note: If you use long-grain


 brown rice, increase the cooking time to 40 minutes.


 


 PER SERVING: 400 calories, 10 g protein, 63 g carbohydrate, 13 g fat (2 g


 saturated), 0 mg cholesterol, 6 sodium, 2 g fiber.


 


 From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.


 


 Posted by Stephen Ceideburg


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini