from farha ghannam, swarthmore professor
dice onion into small pieces, sauté in olive oil, and add some of all the spices. add walnuts, almonds, and raisins. put in uncooked rice and more spices, then add water (2 cups for every 1 cup of rice), and stir while cooking.regular rice (medium grain) 1 onion some whole walnuts sliced almonds raisins allspice, cinnamon, salt, and pepper
this was brought back to my as leftovers and is great as a cold snack, but much better hot, of course. try substituting craisins (dried cranberries), though then it'd be "new jersey pine barrens rice".