Recipe - Festive Rice With Pine Nuts And Raisins

Stephen Ceideburg
2 tablespoon Vegetable oil
1 Onion, finely chopped
1 One fourth cup Long grain rice (see note)
2 One half cup Hot chicken stock
1/3 cup Raisins
Salt and freshly ground
pepper
1/3 cup To One half cup pine nuts
2 tablespoon 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 longgrain
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