1/2 cup onion, chopped
1 cup uncooked long-grain rice
2 cups water
1/8 teaspoon salt
Pinch of ground thyme
1/4 cup peanuts, divided
1/4 cup butter or margarine, melted
1/4 cup raisins, divided in half
2 chicken flavored bouillon cubes
1/8 tsp. pepper
Pinch of ground oregano
1/4 cup slivered almonds, toasted*
Saute onion with butter in a saucepot until onion is transparent.
Add rice and cook over low heat until rice is slightly browned.
Stir frequently. Remove from heat and stir in half of the raisins, peanuts, and almonds.
Lightly grease a 1 1/2 qt. baking dish per batch.
In a saucepan, combine water and bouillon cubes and bring to a boil.
Add salt, pepper, thyme, and oregano.
Divide this mixture equally among casserole dishes and pour over the rice.
Cover and bake at 350 degrees for 30 minutes or until rice is tender.
Garnish with the remaining peanuts, toasted almonds, and raisins.
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You may make the pilafs up to a month early and freeze them using the following method. Bake the pilafs then allow them to cool for 30 minutes. Cover the pilafs with plastic wrap then with foil. Using a toothpick, poke several holes through the foil and plastic wrap and refrigerate for two hours before moving to the freezer. To reheat, remove from the freezer to thaw in the refrigerator 24 hours before the wedding. Once thawed, remove the foil and plastic wrap and bake uncovered in a 350 degree oven for 30 minutes.
*Note: To toast almonds, spread the almonds out on a cookie sheet. Bake at 350 degrees for 5-8 minutes or until lightly browned.