Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Uncooked brown rice |
| 1 medium | Onion, chopped (about 1/2 cup) |
| 2 \N | Cl Garlic, finely chopped |
| 2 tablespoons | Vegetable oil |
| 2½ cup | Water |
| ½ cup | Raisins |
| 1 tablespoon | Chicken Bouillon granules |
| ½ teaspoon | Dry mustard |
| ⅛ teaspoon | Pepper |
| 1 \N | Jars (1 ounce) pine nuts |
| ¼ cup | Chopped fresh parsley |
Cook rice, onion and garlic in oil, stirring frequently, in 2-quart saucepan over medium heat about 5 minutes or until onion is tender.
Stir in water, raisins, bouillon granules, mustard and pepper. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until rice is tender and water is absorbed. Stir in pine nuts and parsley.
8 SERVINGS (ABOUT ½ CUP EACH); 185 CALORIES PER SERVING.