Cook rice, onion and garlic in oil, stirring frequently, in 2-quart saucepan over medium heat about 5 minutes or until onion is tender. Stir in water, raisins, bouillon granules, mustard and pepper. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until rice is tender and water is absorbed. Stir in pine nuts and parsley. 8 SERVINGS (ABOUT 1/2 CUP EACH); 185 CALORIES PER SERVING.