PACHA RICE

3 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried basil (optional)
1/2 teaspoon turmeric
1 teaspoon coriander seeds, crushed
Salt and ground black pepper
1/2 cup golden raisins
1 1/4 cups long grain rice
2 cups water
1/4 pound vermicelli or angel hair pasta, broken into 1 inch pieces
About 1/4 cup pine nuts

In a large saucepan over medium heat, melt butter. Add onion and cook until golden.

Add garlic, herbs and salt and pepper. Cook 1-2 minutes or until fragrant.

Add raisins and rice. Cook until rice is tinged with golden, then add water. Stir, cover and bring to a boil. Reduce heat to simmer and cook until rice is tender and has absorbed all the water, about 15-20 minutes.

Meanwhile, cook pasta in boiling, salted water until tender, about 3 minutes. Drain. Stir into cooked rice along with pine nuts.

Adapted from source: World Vegetarian Classics by Celia Brooks Brown