Rice with Spinach and Raisins

Soak raisins in lukewarm water. Cook the wild rice according to package instructions and drain well. Melt the butter in a saucepan, sauté the basmati rice and stir in the saffron. Pour enough salted water into the pan to cover the rice about an inch, bring to a boil, cover and cook at low temperature for about 15 minutes. Remove from heat and allow to sit for about 5 minutes until the water is absorbed.

In the meantime, rinse the spinach, pat dry and cut into strips. Rinse the thyme, shake dry and set aside 4 sprigs for garnish. Pluck the leaves from the remaining thyme. Peel and dice the shallots.