Roger Tulk's Recipe

Pilaf with raisins and pineapple

Category: Side dishes

Serves 4

1 onion, chopped fine
2 tbsp (30 ml) olive oil
1 cup (250 ml) long grain rice
2 cup (500 ml) chicken stock
1/4 cup (125 ml) raisins
3 slices pineapple, chopped coarsely
salt and pepper to taste

Optional:

8 pineapple rings
Cooking spray

In a 1 qt. (1 litre) pot, saute the onions in the oil for about 5 minutes on medium heat. Add the rice and stir, then immediately add the chicken stock, salt and pepper, and the raisins. Bring just to boil and cook until the rice has absorbed most of the water, then stir in the chopped pineapple. Cook a few minutes longer, until all the liquid is absorbed. Serve with pork, chicken or ham.

Optional:
Spray a large frying pan with cooking spray, and fry the extra pineapple rings on medium until just lightly browned on each side. When serving, top the pilaf with the pineapple rings.