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California Raisin Rice Pilaf

Yields1 Serving

By Chef Jill Sandique

Rice Pilaf

 75 g butter
 60 to 70 chopped onion
 200 g U.S. long grain rice, about 2 cups
 750 to 1000 ml chicken stock
 bouquet garni (parsley, bay leaf and thyme)
 40 g California Natural Raisins
 40 g California Golden Raisins
 pinch of saffron, optional
 salt and pepper, to taste
1

In a pot or large sauté pan, melt butter over medium heat. Add the onion and sauté until translucent. Add the rice and cook until opaque and milky white.

2

Add the chicken stock, bouquet garni and saffron, if desired. Bring to a boil then lower heat to a simmer. Cover with lid or aluminum foil and cook for 10 minutes.

3

Uncover, and then add the California Natural Raisins and California Golden Raisins. Add the saffron, if desired. Replace with cover then cook for another 10 minutes or until done.

4

Season with salt and pepper. Transfer to a serving platter. Serve hot.