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Originally from Pamela Rino Evans, I’ve only lightly modified this dish. Experiment with nuts: I’ve used a mix of pine nuts and pecans, as well as cashews and pecans. You can also substitute chervil for the parsley. For extra spice-pep, add some cinnamon and/or ground coriander at step 3.

Ingredients

• 1/2 to 3/4 cup nuts, chopped
• 1 to 2 tablespoons olive oil
• 1 to 2 tablespoons butter
• 1 cup brown rice
• 1/2 cup bulgar wheat
• 1 onion, chopped
• 1/2 to 3/4 cup parsley, minced
• 6 tablespoons chives, minced
• 1/2 cup raisins
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups vegetarian or chicken broth

Method

1. Preheat oven to 350F degrees.
2. Sauté nuts in olive oil until brown.
3. Add butter, brown rice, bulgar wheat and onion. Stir until onions are golden, about 10 minutes.
4. Remove from heat, and stir in the parsley, chives, raisins, salt and pepper.
5. Transfer into a 2 quart casserole dish.
6. Bring broth to a boil, then stir into rice.
7. Bake covered 45 to 50 minutes, then remove the cover and bake for another 20 to 30 minutes. All of the liquid should be absorbed, and the rice should be cooked.