Kathie asked me for this recipe in a comment the other day. This, like so many of my recipes, is from my Mom. I've altered it pretty extensively- Mom certainly would not have put garlic in it.
1/2 stick butter (health food!)
1 can low sodium chicken stock
1/2 cup white wine (I usually use Pinot Grigio)
about 1/2 cup finely chopped onion
1 clove garlic, minced
1 cup white rice
1 tsp salt
1 handful of golden raisins
Sautée onion and garlic in butter, just until the onion becomes translucent. Add the rice and continue to sautée while stirring gently until the butter begins to foam up between the grains of rice. Measure the chicken stock into a measuring cup and add enough water to bring the volume to 2 cups. Add the stock, the wine, the salt and the raisins. Cover and simmer for 20 minutes until the liquid is absorbed and the rice is tender. Last time I made it, I chopped up a couple of dried apricots and added them with the raisins. It came out very nice. Although I have not tried it, I'll bet that you could make a very nice vegetarian version by substituting vegetable stock for the chicken stock.