Turmeric Rice with Golden Raisins

Rinse basmati rice (1 cup) in a fine mesh sieve until water runs clear. Set aside.

Bring water (1.75 cups) to a boil in a large saucepan with a lid.

Add basmati rice (1 cup), plant butter (1 tbsp) (optional), ground turmeric (0.5 tsp), and fine sea salt (0.25 tsp). Stir briefly and bring back to a boil.

Stir again to prevent sticking, cover, and turn off the flame.

Let stand for 15-20 minutes until the basmati rice (1 cup) has absorbed all of the liquid. Start 15m timer

Uncover and fluff the basmati rice (1 cup) with a fork. Set aside.

Heat extra virgin olive oil (2 tbsp) in a large pan with high sides.

Reduce the heat to medium-low and sauté the white onion (1 small) until translucent.

Add tbsp pine nuts (2 heaping), golden raisins (0.25 cup), and remaining fine sea salt (0.25 tsp). Stir and cook a few minutes, until the golden raisins (0.25 cup) have softened slightly.

Add the cooked basmati rice (1 cup) and toss everything together. Cook for a few more minutes until everything is heated through and well incorporated. Taste, and adjust seasonings if desired.

Serve immediately.