1 c  Uncooked brown rice
1 md Onion, chopped
-(about 1/2 cup)
2    Cl Garlic, finely chopped
2 tb Vegetable oil
2 1/2 c  Water
1/2 c  Raisins
1 tb Chicken Bouillon granules
1/2 ts Dry mustard
1/8 ts Pepper
1    Jars (1 ounce) pine nuts
1/4 c  Chopped fresh parsley

Cook rice, onion and garlic in oil, stirring frequently, in 2-quart
saucepan over medium heat about 5 minutes or until onion is tender. Stir in
water, raisins, bouillon granules, mustard and pepper. Heat to boiling;
reduce heat. Cover and simmer about 45 minutes or until rice is tender and
water is absorbed. Stir in pine nuts and parsley. 8 SERVINGS (ABOUT 1/2 CUP
EACH); 185 CALORIES PER SERVING.