Carrot Raisin Rice Pilaf

Serves 4
Start by bringing to a very gentle boil
1 cup long grain rice
2 ½ cups chicken stock
2 tbsp butter

Simmer gently for about 20 minutes or until the rice has absorbed almost all of the liquid.

In a saute pan on medium heat, add

3 tbsp extra virgin olive oil
2 cloves chopped garlic

Saute 1 minute then add
¼ cup golden raisins
¼ cup grated carrot

Cook for an addtional minute then add:
Pinch salt and ground black pepper to season
2 tbsp chopped chives

Stir all into cooked rice and serve.