Herbed Rice With Currants In Olive Oil And Balsamic Vinegar

Make a double amount of the currant mixture to save for garnishing salads, meats and poultry.

Cuisine: Jewish
Type: Rice
Serves: 6 people

Recipe Ingredients

		Seasoned Currants
1 cup		Currants
1 tablespoon		Balsamic vinegar
1/4 cup		Extra-virgin olive oil
2 tablespoons		Chopped thyme
2		Garlic cloves - crushed
		Freshly-ground black pepper - to taste
		Herbed Rice
1/4 cup		Pine nuts
1/2 tablespoon		Olive oil
1 tablespoon		Onion - finely chopped (large)
3 tablespoons		Oil
2 cups		Rice
3 cups		Water
1/4 teaspoon		Cinnamon
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons		Finely-chopped dill
3 tablespoons		Finely-chopped mint
3 tablespoons		Finely-chopped Italian parsley
3 tablespoons		Seasoned Currants

Recipe Instructions

For the Seasoned Currants: Mix the currants, vinegar, oil, thyme and garlic. Season with a generous amount of pepper. Let stand at least 4 hours before serving. (This part of the recipe is kosher for everybody)

For the Herbed Rice: Toast the pine nuts in 1/2 tablespoon olive oil in a small skillet over low heat until lightly browned, 2 minutes. Watch them carefully; they burn easily.

Cook the onions in oil until golden, stirring often. Add the rice and cook, stirring, an additional minute. Add the water and season with salt, pepper and cinnamon. Bring to a boil, lower heat and cook covered over low heat until the water is absorbed, 20 minutes. Remove from heat and let sit undisturbed for 10 minutes.

Stir in the rest of the ingredients with a fork. Transfer to a serving bowl or platter and garnish with Seasoned Currants. (Kosher for Passover only for Sephardim)

This recipe yields 6 servings.

Each serving: 265 calories; 55 mg sodium; 0 cholesterol; 13 grams fat; 1 gram saturated fat; 34 grams carbohydrates; 5 grams protein; 1.70 grams fiber.

Source:
The Los Angeles Times, 04-04-2001

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