Preheat the oven to 350 degrees. Place the pine nuts on a baking sheet and cook until lightly toasted, about 5 minutes. Be mindful, pine nuts burn quickly. Set aside.
Heat the olive oil in a medium saucepan over medium high heat. Add the chopped onion and rice. Cook, stirring frequently to prevent sticking, 4-5 minutes until onions begin to soften and rice begins to take on some color. Stir in the turmeric and kosher salt until rice turns a golden yellow. Add the golden raisins and vegetable broth and heat to boiling. Reduce heat to medium low, cover with a tight fitting lid and cook for 15 minutes or until rice is tender. (You can add additional broth 1-2 tablespoons at a time, if necessary)
Stir in the pine nuts and chopped parsley. Serve.
You can substitute white rice, but you may need to increase the amount of vegetable broth by 1/4-1/2 cup and increase cooking time by 5 minutes.