| 1 c. |
long-grain rice, such as Basmati |
| 1-1/3 c |
chicken broth or bouillon |
| 1 |
small onion, diced |
| ½ c. |
soft raisins, any color |
| ½ c. |
sliced almonds, toasted |
Cook rice in the broth
Bring to a boil, let boil for 2 minutes, then turn heat down to lowest setting, cover, and let stand for 15 minutes or until rice is done. Avoid lifting lid until 15 minutes are up. Fluff rice with a fork and let it sit off-heat, covered, until ready to mix.
Meantime
Saute onions in a little olive oil until soft. Stir in rice and raisins, then gently stir in almonds & heat through.
