Raisin Rice Pilaf
Save the cinnamon stick! When you remove the cinnamon stick from this Raisin Rice Pilaf, rinse and let dry completely. The stick can be reused 2 or 3 times to flavor more pilaf, a pot of tea or a batch of custard.
3 Tbsp butter, divided
1/2 cup chopped onion
1 cup rice
1 cup bulgur or wild rice
1/2 stick of cinnamon
4 cup chicken broth
1/2 cup raisins
Melt 2 tablespoons butter in a large casserole over medium heat. Add onion. Cook, stirring, until onion is golden, about 10 minutes.
Add rice, bulgur and cinnamon stick to casserole; mix well. Add broth to casserole. Bring to a boil over high heat. Stir; cover. Reduce heat to low.
Cook pilaf until liquid is absorbed, about 20 minutes. Remove from heat; let stand for 5 minutes. Fluff pilaf with a fork. Remove cinnamon stick.
Meanwhile, heat remaining butter in a small skillet. Add raisins. Cook, stirring, until raisins are hot, about 1 minute. Top pilaf with raisins.
Raisin Rice Pilaf kitchen tip: Burned pilaf can be quickly removed from a pan with baking soda. Just add a sprinkle of baking soda to the pan; add enough water to moisten. Cover the dish with plastic wrap and let stand overnight. The burned pilaf will rinse away easily.