Rice is prepared and garnished in a festive way for the Jewish New Year, often with toasted nuts and raisins.
2 or 3 tablespoons vegetable oil
1 small onion, minced
1 cup long-grain rice
2 cups hot chicken stock, broth or water
1 bay leaf
Salt and freshly ground pepper
1/2 cup golden raisins or pomegranate seeds
1 teaspoon finely grated orange rind
1/3 to 1/2 cup shelled toasted pistachios
Heat oil in a deep skillet or saute pan, add onion and cook over low heat about 5 minutes or until tender. Add rice and saute over medium heat, stirring, about 2 minutes. Add hot stock, bay leaf, salt and pepper and bring to a boil. Stir once. Cover and cook over low heat 10 minutes. Add raisins without stirring. Cover and cook about 8 minutes or until rice is just tender. Let stand off heat, covered, 10 minutes.
Fluff rice lightly with a fork. Using fork, lightly stir in orange rind. Taste and adjust seasoning. Serve pilaf in a shallow bowl, garnished with pistachios.
Makes 4 servings.
Per serving: 403 calories; 15 g fat (2 g saturated fat; 33 percent calories from fat); 56 g carbohydrates; 12 mg cholesterol; 262 mg sodium; 10 g protein; 4 g fiber.