by Laura Frankel

I like to use brown rice for this dish as often as possible. It has a nutty flavor and slightly chewy texture. White rice or basmati would be good substitutes.

Quick Tip: This pilaf can be stored in the refrigerator, covered, up to three days. Add a spoonful of stock or water when reheating.

Ingredients:

Extra-virgin olive oil

2 large Spanish onions, thinly sliced

1 garlic clove, chopped

2 cups brown rice or long-grain white rice

4 cups water

1/2 teaspoon saffron threads

Kosher salt and freshly ground black pepper

1/2 cup slivered or sliced almonds, toasted

1/2 cup golden raisins

Directions:

1. Place a large saucepan over medium-low heat. Lightly coat the bottom of the pan with olive oil. Slowly caramelize the onions and garlic until they are very soft and browned, about 30 minutes.

2. Add the rice, water and saffron. Season with salt and pepper. Increase the heat to medium and cover. Cook the rice until it is cooked through and all the water is absorbed, about 45 minutes for brown rice and 25 for white rice. Do not stir rice yet. Set pan aside, covered, for 10 minutes, to allow the rice to finish cooking. Uncover pan and gently fluff rice with fork.

3. Transfer the rice to a serving bowl and toss with the toasted almonds and raisins.