Return to Main Recipes Page/Return to Home Page

Rice Pilaf w/Seasoned Currants (P, TNT)
Source: "The Essential Book of Jewish Festival Cooking," by Phyllis Glazer
Serves: 10

Seasoned Currants:
1 cup currants, rinsed and dried
4 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar 1-1/2 tbsp. fresh thyme, chopped
2 garlic cloves, pressed
Freshly ground black pepper

Herbed Rice:
3 tbsp. extra-virgin olive oil
3/4 cup onion, finely chopped
2 cups long-grain rice
3 cups boiling water
1/4 tsp. cinnamon, ground
2 tsp. salt
1/2 tsp. black pepper or to taste
1/4 cup pine nuts
1/4 cup fresh mint, finely chopped
1/4 cup fresh Italian parsley, finely chopped

3 to 4 tbsp. seasoned currants

Make Seasoned Currants:
Mix the currants with the oil, vinegar, thyme, and garlic. Season with a generous amount of coarsely ground black pepper. Let stand at least 4 hours before serving.

Make Rice:
Heat 2 tbsp. of oil in a saucepan and sauté the onion on medium heat until golden, stirring occasionally. Add the rice and sauté for 1 or 2 minutes, until all the grains are coated in oil.

Pour in the boiling water; season with cinnamon, and salt and black pepper and bring to a boil. Cover and simmer over low heat for approximately 15 to 20 minutes, or until the water is absorbed.

Remove from the heat and let sit undisturbed for 10 minutes.

In a small pan, heat the remaining 1 tbsp. of oil and sauté the pine nuts until golden. Using a fork, stir the pine nuts, mint and parsley into the rice. Transfer to a serving bowl or platter and garnish with Seasoned Currants.

Author's Notes:
The seasoned currants may be made days before and refreshed with a little olive oil when needed. Although only a few tbsp. are needed for this recipe, the remainder may be stored in a closed container in the refrigerator and used to garnish salads, vegetable dishes and meats in the weeks to come.

Posted by Diana Freilich

Nutritional Info Per Serving: N/A