Rice Pilaf with Toasted Pine Nuts and Craisins (Sherry Loudon)
2 T Oil 2 tsp Salt
2 C Rice 1 C Pine Nuts
2 T Chicken Base (bouillon) 1 C Dried Cranberries/Craisins
4 C Water
Toast pine nuts in skillet until lightly browned. Set aside. Heat oil in a stock pot and add rice, stir fry for 2-3 minutes. Add water, chicken base, salt and craisins. Bring to a simmer, cover and cook 20-25 minutes. remove from heat, let rest with lid on for 5 minutes. Fold in pine nuts and fluff with fork. Serve immediately.