- 2 Tablespoons light olive oil
- 1 small onion, chopped
- 4 stalks celery, chopped
- 33/4 cups water, divided
- 1 Cup California raisins
- 2 cups instant whole grain brown rice
- 1/2 Teaspoon seasoned salt
- 1 Teaspoon light olive oil
- 1/2 Cup slivered almonds, toasted
Heat 2 tablespoons olive oil in heavy sautépan and sauté onion and celery for 3 to 4 minutes, until onion is translucent, but celery is still somewhat crunchy. Set aside. In a 1-quart bowl or glass measure, microwave 2 cups water on high for 2 minutes and add raisins; let stand for 3 to 5 minutes to plump. Drain and set aside. Meanwhile, in a 1-quart saucepan, heat remaining 1-3/4 cups water to boiling and stir in rice. Return to boil; cover and simmer for 5 minutes. Remove from heat and stir in raisins; recover and let stand for 5 minutes.
To serve, combine onion-celery sauté and rice in large salad bowl. Season with seasoned salt and olive oil; stir together. Sprinkle almonds on top and serve hot.