BASIC RICE PILAF

This is a great rice pilaf recipe that goes well with almost any meat dish and is very easy to make. I've made it with and without the cinnamon and the raisins although I think they do add to the dish. I use the rice cooker for this recipe. It's also from THE MEDITERRANEAN DIET COOKBOOK by NANCY HARMON JENKINS.

2 1/2 cups chicken or vegetable stock
1/4 cup coarsely chopped blanched almonds
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 cups long-grain rice
1 3-inch cinnamon stick
salt and freshly ground pepper to taste
1/4 cup golden raisins, plumped in warm water

Heat the stock to slow simmer while you prepare the rest of the pilaf. (I put it in the rice cooker on WARM.)

In a saucepan over medium heat, gently saute the almonds and pine nuts in the olive oil, stirring constantly, until they are brown, about 5 minutes, being careful to to burn them. Remove them with a slotted spoon and set aside.

Add the onion to the oil in the pan and cook, stirring frequently, until the onion starts to soften but not to brown - about 10 minutes. Stir in the rice and continue cooking and stirring until the rice begins to turn a very pale brown - about 5 minutes. Immediately pour in the hot stock, add the cinnamon and season to taste with salt and lots of pepper. (I add the rice, cinnamon, salt and pepper to the warmed stock in the rice cooker and push the lever to COOK.) Stir the rice briefly to mix well, then lower the heat and cook, covered, until the liquid has been absorbed, about 15 - 20 minutes. Remove from the heat and, still covered, set aside for 5 minutes without disturbing. Then remove the lid, discard the cinnamon stick, stir in the reserved nuts and drained raisins and serve the rice. Makes 6 servings.