Rice, Raisin, And Herb Pilaf
|Olive oil||1⁄4 Cup (4 tbs)|
|Onions||2 1⁄2 Cup (40 tbs), chopped|
|Long grain white rice||1 Cup (16 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs) (low salt)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Ground allspice||1⁄8 Teaspoon|
|Pine nuts||1⁄2 Cup (8 tbs), toasted|
|Fresh mint||1 Tablespoon, chopped|
|Fresh dill||1 Tablespoon, chopped|
Heat oil in large saucepan over medium heat.
Add onions and saute 10 minutes.
Mix in rice, then broth, raisins, lemon juice, and allspice.
Bring to boil.
Reduce heat to medium low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes.
Mix in pine nuts, mint, and dill.
Season with salt and pepper.