1

In a medium saucepan, sauté onions in 4 T. butter until opaque. Add rice and cook over low heat until coated with butter and browned (about 3 min.). Add chicken broth, stir and season with salt and pepper. Bring to a boil. Cover and simmer 45 minutes, or until all liquid is absorbed.

2

While rice is cooking, soak raisins in white wine.

3

When rice is finished simmering, remove it from the heat and mix in melted butter. Add almonds, raisins and mint and mix well.

4

Turn into a serving bowl and serve immediately.