Bob and I had a lovely meal at one of our favorite Whitefish, MT. restaurants the other night, McGarry's Roadhouse. While its name invokes a casual feel, this is not typical roadhouse fare. It's pretty elevated. They also make the best cocktail in the world, the Huckleberry Martini. But this is about rice.

The rice pilaf I got with my pork loin chop was light, fluffy and amazing. So I got the recipe from the chef. I'm good that way. This would be great on a holiday table with some other tid-bits I've added below. Plus it bakes in the oven so it is super-easy. Bake, fluff and serve.

Serves 4 - 6, feel free to double. Basic rice to liquid ratio is 2 - 1.

• 1 small yellow onion, diced
• canola or olive oil
• 1 cup basmati or fine, long grain rice
• 2 cups chicken or vegetable stock
• 1/2 tsp. white pepper
• 1/2 tsp. marjoram or oregano
• 1/2 tsp. dried or fresh thyme
• 1/2 cup chopped dried cranberries
• 1/2 cup chopped pecans

In a non-reactive pan, saute the onion in a little olive oil or canola oil for a few minutes until translucent. Rinse the rice in cold water thoroughly, then add to the onion and oil and stir lightly until the rice is completely coated. Meanwhile, heat the chicken stock and herbs. Put the rice and onions in a baking dish, add the fruit and nuts, then pour the stock and herbs over the top. Cover tightly with aluminum foil and put over a medium burner until the tin foil puffs up (kinda like Jiffy Pop, if you know what that is!). Then place in 350 degree oven and bake for 25 minutes. Remove from oven and let it rest for 5 minutes, then fluff with a fork and serve.

This would go well with lamb, chicken, beef or seafood. Feel free to substitue dried fruits and herbs of your choice -- apricots, cherries, rosemary, parsley, etc.