Oriental Raisin Rice with Mushrooms

For the oriental raisin rice with mushrooms, bring 1/2 l of water to a boil and soak the raisins in the boiling water.

Preheat the oven to 160 degrees. Melt 40 g of the butter in a saucepan, add the oil and onions and sauté for about 10 minutes until golden.

Add the rice and sauté a little, stirring constantly. Dissolve the chicken soup cube in 1/2 l boiling water and pour the soup to the rice.

Season everything with salt and pepper and cook the rice, covered, in the oven at 160 degrees for 15 to 20 minutes until all the liquid is absorbed.

Meanwhile, sauté the mushroom slices in 1 tablespoon of butter for 5 minutes. Sauté the pine nuts in the remaining butter. Drain the soaked raisins and add them to the rice together with the pine nuts and the mushroom slices.

Season the oriental raisin rice with mushrooms with salt and pepper and serve as a side dish.

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