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.

Ingredients

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

Directions

1. Melt 2 tablespoons butter in a large casserole over medium heat. Add onion. Cook, stirring, until onion is golden, about 10 minutes.

2. 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.

3. 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.

4. Meanwhile, heat remaining butter in a small skillet. Add raisins. Cook, stirring, until raisins are hot, about 1 minute. Top pilaf with raisins.