1 Tablespoon olive oil 1 shallot, minced 1 cup long grain white rice 2 cups gf chicken stock 1/4 cup golden raisins 1/4 cup toasted pine nuts 1 Tablespoon Italian parsley, finely chopped 2 teaspoons fresh thyme, finely chopped Salt and freshly ground black pepper to taste
In a medium heavy saucepan, heat oil over medium heat. Add shallots and cook until tender. Add rice and stir until rice is coated with oil; about 1 minute. Add gf chicken stock and bring to a boil. Add raisins and stir until distributed evenly. Cover rice and cook over very low heat for about 23-25 minutes.
Remove pan from heat and let rice sit for 5 minutes, do not open lid. Fluff rice with a fork and stir in parsley, thyme, and pine nuts. Adjust seasonings to taste with salt and freshly ground black pepper.