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Seasoned Currants:
Herbed Rice:
Garnish:
Make Seasoned Currants:
Make Rice:
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.
Assembly:
Author's Notes:
Posted by Diana Freilich
Nutritional Info Per Serving: N/A
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
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
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.
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.
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.
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.