Rice is rarely the star of a meal. Hood sour cream makes this rice with raisins and scallion the exception. After one serving of the light and flavorful side, you’ll wish it were the entrée. For more delicious seasonal recipes visit Hood.com.
For an Indian flare, substitute raisins for dried currants.
In a saucepan, over moderate heat, bring chicken stock, raisins, and turmeric to a boil.
Stir in rice and almonds; cover and reduce heat to simmer. Cook for 15-20 minutes or until rice is tender. Meanwhile, in a small frying pan over moderate heat, melt butter. Add scallions and cook until scallions are tender; remove from heat. Stir scallions and Hood® sour cream into cooked rice, cover and cook for 2 more minutes. Top with toasted chickpeas if desired, serve.