Riso Paradiso

1 onion chopped
1 clove garlic chopped
10 raisins
1 small sweet red pepper chopped
1/4 teaspoon hot red pepper flakes
1 inch piece fresh ginger chopped (or more to taste)
7 sun dried tomatoes cut into quarters
3 tablespoons EVO
1 cup forbidden rice or Seggiano organic Nero (black) rice
3/4 cup frozen peas (thawed)
1/3 cup peanut halves (Planters dry roasted lightly salted peanuts)

Add EVO to cooking pot. Add all ingredients (except rice, peas and peanuts) to cooking pot and sauté on low heat (about 40 minutes) until onions are soft. Do not allow to burn. Add salt to taste.

Cook rice in 2 1/4 cups slightly salted water (about 45 minutes). Bring to boil, then reduce to simmer covered until cooked.

Add cooked rice to sautéed ingredients. Add peas and peanuts and stir to combine over low heat. Serve in warmed bowls.

Serves 2-3 as a main course.