Pilaf with Pine Nuts and Raisins



  • 1/3 cup dried currants or raisins
  • 1 1-inch cinnamon stick
  • 2 1/2 cups vegetable broth
  • 1/4 cup pine nuts, toasted
  • 1 cup long-grain white or brown rice
  • 1/2 cup chopped onion
  • 1 clove garlic, minced (1 tsp.)


Coat bottom of large nonstick saucepan with cooking spray. Add onion and garlic and cook, stirring often, until soft, about 5 minutes. Stir in currants or rice, raisins and cinnamon stick. Cook, stirring, until rice starts to turn golden, about 2 minutes. Add broth. Bring mixture to a boil and stir once.

Cover and cook over low heat, until rice is tender and liquid is absorbed, 20 minutes for white, 40 minutes for brown. Season with salt and sprinkle with pine nuts.