The perfect accompaniment to the Lebanese Chicken Kebobs.
2 cups long-grain rice salt
3 tablespoons pine nuts
2 medium onions finely chopped
2 tablespoons olive oil
2 tablespoons raisins
Saffron, or 1 1/2 teaspoon turmeric, for color
Boil the rice in a saucepan of salted water briskly for 2 to 3 minutes. Remove from heat and rinse through a strainer until the water is clear. Set aside to drain.
Saute the pine nuts and onions in the oil; add the raisins and the rice, stirring gently for 1 to 2 minutes, until the rice grains are well coated.
Return the rice mixture to a saucepan; add the saffron or turmeric, a pinch of salt and enough water to come 1 inch above the surface. Stir, then leave the rice to simmer gently uncovered until all the water is absorbed. Cover and set aside 10 minutes. Fluff with a fork and serve. SERVES 4