Instructions: Preheat oven to 400.

Heat the oil in a large heavy saucepan; add onion and cook over low heat, stirring often until soft but not brown. Add rice and cook, stirring, 2 minutes. Add stock, raisins and salt and pepper to taste. Bring to a boil, cover, and simmer over low heat for 18 to 20 minutes, or until tender.

Taste and adjust seasoning. Meanwhile spread nuts in a pan and bake for 3 to 5 minutes or until golden brown. Cool slightly. Fluff the rice with a fork, then gently stir in nuts and parsley.

Note: If you use long-grain
brown rice, increase the cooking time to 40 minutes.

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