Chef John Folse's Ozbek Pilvi

Prep Time: 30 minutes
Yields: 5 Servings

Comment: Rice dishes like these, enhanced with seasonings and nut meats, are traditional Fall fare in Turkey , but would be equally at home at an Autumn or Thanksgiving feast here in America .

1/3 cups canola oil
2 onions, finely diced
1 tsp pine nuts
2 cups rice, pre-soaked and drained
2 tsps salt
3 cups water
2-3 tsps currant raisins
1/2 cup chopped walnuts
1-2 tsps cinnamon
1 tsp red pepper

Method: Place oil in a pot over medium heat and cook pine nuts and onions until lightly browned. Add rice, salt and water. Boil uncovered until rice absorbs water. When rice is soft, reduce heat and add currant raisins and walnuts. Cover pot and let the rice steam 15 minutes. Add cinnamon and pepper to taste.