Preheat oven to 400.

Heat the oil in a large heavy saucepan; add onion and cook over low heat, stirring often until soft but not brown. Add rice and cook, stirring, 2 minutes. Add stock, raisins and salt and pepper to taste. Bring to a boil, cover, and simmer over low heat for 18 to 20 minutes, or until tender. Taste and adjust seasoning. Meanwhile spread nuts in a pan and bake for 3 to 5 minutes or until golden brown. Cool slightly. Fluff the rice with a fork, then gently stir in nuts and parsley. Note: If you use long-grain brown rice, increase the cooking time to 40 minutes.

Per Serving: 400 calories, 10 g protein, 63 g carbohydrate, 13 g fat (2 g saturated), 0 mg cholesterol, 6 sodium, 2 g fiber.

From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.