Rice, Side Dishes
1/4 cup EVOO
1 onion chopped
1/4 tsp ground allspice
1/2 tsp ground coriander
3 cups long grain rice, uncooked
chicken stock amt needed for rice cooker
1 tsp salt
1 cup craisins plumped in hot water & drained
1/2 cup toasted nuts pine nuts, pistchios or almond slivers
4 tbsp fresh Italian parsley chopped
Rice Cooker Version:
In a large saucepan over medium heat, warm the oil. Add the onion and sauté until just translucent, about 7 minutes.
Add the allspice and coriander and cook, stirring, for 2 minutes.
Add the rice and stir over medium heat until the grains become translucent and coated with the oil, about 3 minutes.
Add the stock and 1 tsp salt. Bring to a boil, reduce the heat to low, cover and simmer until the liquid has been absorbed and the rice is cooked, about 20 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes.
Add the raisins to the rice and fluff with a fork. Season to taste with salt and pepper.
Transfer to a warmed platter, sprinkle with the parsley & nuts and serve.