| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Grains | 4 | Servings | |
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 |
INSTRUCTIONS
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
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