Nordic Jambalaya Pilaf

Method

1. Gather and prep everything first: long-grain rice, olive oil, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Add the jambalaya and let it braised, undisturbed, so it takes on real color before you stir.
4. Fold in the raisins and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a drizzle of olive oil right before serving.
7. Serve warm, ideally with something to soak up the sauce.