Rice Pilaf with Raisins and Veggies

3 cups chicken broth

2 tablespoons olive oil

4 stalks celery, chopped

½ large onion, diced

4 green onions, white and green parts separated and sliced

3 cloves garlic, minced

1 teaspoon curry powder

½ teaspoon salt

1 ½ cups uncooked white rice

½ cup golden raisins

Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.

Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.

Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.

Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.

Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.