Sweet Nutty Black Rice Pilaf

From the Prepared Pantry, up here for safekeeping-- love black rice and its versatilities! The meal suggestion in my inbox was to have this with sweet chili glazed Alaskan salmon with steamed or roasted asparagus. I changed the recipe a bit after making it once, because the first run was pretty bland. Lower the water a bit if you want to omit the raisins.

• Ready In: 50 mins
• Serves: 6
• Yields: 6

Ingredients

• 1 1⁄2 cups black rice
• 1⁄4 cup olive oil
• 1⁄2 cup  chopped onion (sweet?)
• 2⁄3 cup golden raisin, chopped
• 3  tablespoons orange zest
• 3  cups water
• 1⁄2 teaspoon salt
• 1⁄3 cup  chopped walnuts

Directions

1. In a 2-quart sauce pan, heat the oil over medium heat, add onions and sauté until translucent, about 5 minutes, making sure not to brown the onions.
2. Add the orange zest to the onions. Stir in the rice and immerse it in the oil until the rice is hot.
3. Stir in the water, add salt and bring to a boil. Cover, lower heat and simmer over low heat for 30 minutes or until the rice is nearly tender.
4. Let rest for a few minutes before fluffing. Add the chopped raisins and walnuts on top and serve.