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   Ingredients :
4 cups rice
cup golden raisins
cup black raisins
9 oz (1/4 k) angel hair pasta, cut in 1-inch (2 cm)
4 cups chicken stock
cup butter
1 tablespoon oil
2 garlic cloves, finely minced
cup grated parmesan cheese, to sprinkle on top
cup nuts, finely chopped, for decoration


Heat oil and half of the butter in a heavy bottom pan. Add garlic and angel hair. Cook until pasta is golden.

Add stock and bring to a boil. Add rice gradually, while stock is boiling. Reduce heat and cover pan. Continue cooking until rice is tender and liquid has evaporated. Add raisins, remaining butter and gently mix with a fork. Cover pan and cook 4 minutes at very low heat.

Transfer rice to a serving platter and sprinkle parmesan cheese and nuts over.
        8 to 10 servings approximately
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