Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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