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Festive Rice With Pine Nuts And Raisins

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Meats Grains 4 Servings

INGREDIENTS

Stephen Ceideburg
2 T 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 T 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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