Herbed Rice With Currants In Olive Oil And Balsamic Vinegar

Recipe Ingredients

		Seasoned Currants
1 cup	62g / 2.2oz	Currants
1 tablespoon	15ml	Balsamic vinegar
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Chopped thyme
2		Garlic cloves - crushed
		Freshly-ground black pepper - to taste
		Herbed Rice
1/4 cup	59ml	Pine nuts
1/2 tablespoon	7.5ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (large)
3 tablespoons	45ml	Oil
2 cups	320g / 11oz	Rice
3 cups	711ml	Water
1/4 teaspoon	1.3ml	Cinnamon
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Finely-chopped dill
3 tablespoons	45ml	Finely-chopped mint
3 tablespoons	45ml	Finely-chopped Italian parsley
3 tablespoons	45ml	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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