Great accompaniment to any entree, or a nice light lunch on its own.
Active Time
25m
Inactive Time
15m
Total
45m
Ingredients
1 tablespoon olive oil
1 medium yellow onion, peeled and diced
1 cup jasmine rice
1/2 teaspoon turmeric
1/2 teaspoon kosher salt
1 1/2 cups low salt vegetable broth
1/2 cup golden raisins
1/4 cup Pine Nuts
1/4 cup chopped parsley
Directions
Preheat the oven to 350F. Place the pine nuts on a baking sheet and cook until lightly toasted, about 5 minutes. Use caution, pine nuts burn quickly. Set aside.
Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped onion and rice.
Cook, stirring frequently, until onions begin to soften and rice begins to take on some color. 4-5 minutes.
Stir in the turmeric and kosher salt until rice turns a golden yellow.
Add the raisins and vegetable broth.
Heat to boiling, then reduce heat to medium-low. Cover with a tight-fitting lid and cook for 15 minutes or until rice is tender. If needed, add additional broth 1-2 tablespoons at a time.