1 med. onion, finely sliced
3 tbsp. butter
1/2 tsp. ground cumin
1 c. uncooked long grain brown rice
1 1/2 c. lightly seasoned chicken stock or water
1 (2 inch) piece cinnamon stick
3/4 tsp. salt
1/4 tsp. freshly ground pepper
2 tbsp. raisins or currants

In a 2-quart saucepan, simmer onion in butter over medium heat for 5 minutes or until onions are transparent. Add cumin and stir for 30 seconds. Add rice, stock, cinnamon stick, salt, and pepper. Bring to boil, then reduce heat to simmer for 40 minutes. Remove cover and stir in raisins. Cook 10 to 15 minutes longer without cover to evaporate liquid. 4 to 6 servings.