Ingredients
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1 cup currants
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1 tablespoon balsamic vinegar
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1/4 cup extra virgin olive oil
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2 tablespoons chopped thyme
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2 cloves garlic, crushed
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freshly ground pepper
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1/4 cup pine nuts
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1/2 tablespoon olive oil
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3 tablespoons oil
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2 cups rice
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3 cups water
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1/4 teaspoon cinnamon
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salt
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pepper
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3 tablespoons finely chopped dill
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1 large onion, finely chopped
Instructions
- Mix the currants, vinegar, oil, thyme and garlic.
- Season with a generous amount of pepper.
- Let stand at least 4 hours before serving.
- 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.