Mediterranean can complement chicken, pork chops

—- Michele Vangilder, Cumming

A: When Rabia Gungoren opened her Turkish/Italian restaurant 10 months ago, she noticed that most people were leaving the side of plain basmati rice on their plates. “I realized I should do something different, ” she said, so she switched to a Mediterranean-style pilaf jeweled with raisins and pine nuts and spiked with cinnamon. Now, she said, her guests are much more likely to clean their plates.

Mediterranean Rice Pilaf

In addition to complementing many Mediterranean meals, this flavorful side dish will also dress up simple baked chicken or pork chops.

2 tablespoons butter or margarine

1/2 cup pine nuts

1/2 cup raisins

1 cup long-grain rice or jasmine rice

3/4 teaspoon granulated sugar

1/2 teaspoon black pepper

3/4 teaspoon cinnamon

1/4 teaspoon salt

2 cups chicken broth or water

1 tablespoon chopped fresh dill (optional)

In a saucepan over medium heat, melt the butter. Add the pine nuts and raisins and saute until the pine nuts turn golden, about 3 to 4 minutes. Add the rice and cook another 2 to 3 minutes. Add the sugar, pepper, cinnamon and salt, and then stir in the broth.

Bring to a simmer, then reduce the heat to low and cover the pot. Cook 20 to 30 minutes, until the broth is absorbed and the rice is tender. Serve with a sprinkling of dill on top, if desired.

4 servings

Per serving: 401 calories (percent of calories from fat, 32), 14 grams protein, 56 grams carbohydrates, 2 grams fiber, 15 grams fat (5 grams saturated), 16 milligrams cholesterol, 456 milligrams sodium.