Herbed rice with seasoned currants

Time 45 minutes
Yields Serves 6
Herbed rice with seasoned currants

Prepare the seasoned currants first, so they’ll have a chance to marinate. In a small glass or ceramic bowl, mix the currants with the one-fourth cup oil, vinegar, thyme and garlic. Season with about one-eighth teaspoon coarsely ground black pepper. Let stand at least 4 hours before serving. (Makes about 1 cup.)


To prepare the rice, heat 2 tablespoons of oil in a medium saucepan and cook the onion on medium heat until golden, stirring occasionally. Add the rice and cook until the grains are coated in oil, about 1 to 2 minutes.


Pour in the boiling water. Season with the cinnamon, salt and remaining black pepper and bring to a boil. Cover and simmer over low heat for 15 to 20 minutes, or until the water is absorbed. Remove from heat and let the rice sit undisturbed for 10 minutes.


In a small pan, heat the remaining tablespoon of oil and cook 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 3 to 4 tablespoons seasoned currants.

From “The Essential Book of Jewish Festival Cooking.” You’ll be using only a few tablespoons of the seasoned currants for this recipe. Store the remainder in a closed container in the refrigerator and use as a garnish for salads, vegetable dishes and meats.

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