Sephardic Rice Pilaf with Almonds

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3 tablespoons olive oil or margarine or butter if using for milchig)

enough to line a large skillet

1 cup long grain rice, rinsed well until the water runs clear (I use

Iberia parboiled, not pre-boiled)

1-1/2 cups finely diced onion

1-teaspoon salt

1 bay leaf

1/4-teaspoon cinnamon (very optional, most of the time I don't use it)

1/2-cup raisins

1/2 cup sliced almonds, toasted to light beige

2 cups chicken broth (or vegetable for milchig)

 

Heat the olive oil, stir in the rice and cook over low heat until all

the grains glisten.

 

Add the onions and cook, stirring until they are soft.

 

Put the mixture into a 1-1/2 quart casserole. Add the salt, bay leaf,

optional cinnamon, raisins and almonds.

 

Heat the broth to a boil, mix with the other ingredients, cover,

place in a preheated 375°F oven and bake for 45 minutes.