We had this with our pineapple glazed chicken. Little I and I loved the flavors. I've discovered that while I can't tolerate normal raisins cooked in anything, golden raisins are quite good. Granted, I'm probably crazy and it probably all tastes the same, but I really think they are better. Both M and J ate some of this, but not quite as enthusiastically as Little I and me.
This doesn't take much longer than plain white rice to make, but it has so much more flavor. I'll definitely make this again. This serves 6 people.
Saffron and Golden Raisin Pilaf
from The Mayo Clinic Williams-Sonoma Cookbook
1 T olive oil
1 onion, chopped
1 1/2 c white rice
1 c vegetable broth (or water)
2 c water
1/2 t ground pepper
1/4 t ground cinnamon
1/4 t ground allspice (optional)
1/2 c golden raisins
1/4 c dried currants (optional)
a pinch of saffron threads
2 T pine nuts, roasted
Heat the oil in a large pan over medium heat. Add the onion and saute until wilted, about 3 minutes. Add the rice and saute for another 2 minutes. Add the broth (if using), water, pepper, cinnamon, and allspice. Increase the heat and bring to a boil. Stir in the raisins, currants (if using), crumbled saffron, and 1 T pine nuts. Reduce the heat to low, cover, and simmer until rice is tender, about 20 minutes.
Fluff rice with fork and serve hot. Garnish with remaining pine nuts.