Walnutty Rice Pilaf

Source: Mommy Logan

• 1 1/2 cup brown rice
• 3 cups water
• 1 1/2 cubes vegetable bullion
• salt to taste (optional)
• 1/4 cup margarine
• 1 medium onion, chopped
• 1/2 cup raisins
• 1/8 tsp nutmeg (optional)
• 1/8 tsp coriander (optional)
• 2/3 - 1 cup walnuts, coarsely chopped

Wash rice. Bring to a boil with water, boullion, and salt, then reduce heat and simmer with lid ajar. Note time. Heat butter and oil in a small pan on medium heat. Add onion and stir for 3 minutes or so until translucent, then set aside. When rice has cooked for about 30 minutes add onions, raisins, and spices. Continue cooking for another 20 minutes or so, mixing in walnuts at the end. Serve as is or with a sprinkle of grated cheese and/or minced parsley on top.

Variation:
Soy sauce and a bay leaf plus herbs and spices could replace the boullion; currants or chopped dates could replace some or all of the raisins; sliced almonds, lightly toasted sunflower seeds, or roasted peanuts could replace the walnuts. Garlic, leeks, and/or chopped parsley would be nice vegetable additions; other spices that could be used include cumin, ginger, paprika and paper.