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Ingredients
- 2 Tbsp. Vegetable oil
- 1 x Onion, finely minced
- 1 1/4 c. Long grain rice (see note)
- 2 1/2 c. Warm chicken stock
- 1/3 c. Raisins Salt and freshly grnd pepper
- 1/3 c. To 1/2 c. pine nuts
- 2 Tbsp. Minced parsley
Directions
- Preheat oven to 400.
- Heat the oil in a large heavy saucepan; add in onion and cook over low heat, stirring often till soft but not brown. Add in rice and cook, stirring, 2 min. Add in stock, raisins and salt and pepper to taste. Bring to a boil, cover, and simmer over low heat for 18 to 20 min, or possibly till tender.
- Taste and adjust seasoning. Meanwhile spread nuts in a pan and bake for 3 to 5 min or possibly till golden. Cold slightly. Fluff the rice with a fork, then gently stir in nuts and parsley.
- Note: If you use long-grainbrown rice, increase the cooking time to 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 65 | 22% |
| Total Fat 7.37g | 9% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 239mg | 10% |
| Potassium 231mg | 7% |
| Total Carbs 49.24g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.13g | 1% |
| Protein 5.93g | 9% |
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