This recipe will make a pretty presentation. You can serve it as a main course, with an arugula salad on the side, or you can serve it as a side to a nut loaf, for example. The recipe includes several reported aphrodisiacs: raspberries, nutmeg and pine nuts. This recipe is an adaptation of a recipe by Julie Sahni, teacher, food historian and culinary author.

Raspberry pilaf with pine nuts

1/2 pint Red Raspberries
1/4 tsp Ground Cinnamon
1/4 tsp Grated Nutmeg
1/8 tsp Ground Cloves
2 cups cooked Basmati Rice
2 Tbs Toasted Pine Nuts

Set aside half the raspberries for garnish and mince the remaining half.
Combine minced raspberries, cinnamon, nutmeg, cloves and 1/4 C water in a nonstick saute pan over med-high heat and bring to a boil.
Add rice and mix until the fruit puree is well distributed.
Continue cooking until the rice is heated through.
Transfer the rice to a heated platter, scatter the reserved raspberries and pine nuts on top and serve.