Title: Festive Rice with Pine Nuts and Raisins
 Categories: Rice
      Yield: 4 servings
 
      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.