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Festive Rice with Pine Nuts and Raisins

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  • 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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