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.