Rice Pilaf with Raisins and Nuts

2 tablespoons butter
1 small onion, finely chopped
1 cup white sultana raisins
2 cups basmati rice
2 teaspoons salt
4 cups chicken or vegetable stock
1/2 cup toasted pignolia nuts (can substitute toasted slivered or sliced almonds)

Melt the butter in a heavy sauce pan and sauté the onions until they are soft and starting to turn brown. Add the rice, raisins and salt and stir well to coat each grain of rice with the butter. Add the stock and bring to a boil over high heat. As soon as the mixture comes to a complete boil, lower the heat to a simmer and cover tightly. Do no open for another 15 minutes. Turn off the heat and fluff the rice with a fork, adding the toasted nuts.

Categories: Eat + Drink Features