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  • Herbed Rice With Currants In Olive Oil And Balsamic Vinegar

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    Herbed Rice With Currants In Olive Oil And Balsamic Vinegar
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. currants
    • 1 Tbsp. Balsamic vinegar
    • 1/4 c. extra-virgin extra virgin olive oil
    • 2 Tbsp. minced thyme
    • 2 x garlic cloves crushed Freshly-grnd black pepper to taste
    • 1/4 c. pine nuts
    • 1/2 Tbsp. extra virgin olive oil
    • 1 lrg onion finely minced
    • 3 Tbsp. oil
    • 2 c. rice
    • 3 c. water
    • 1/4 tsp cinnamon Salt to taste Freshly-grnd black pepper to taste
    • 3 Tbsp. finely-minced dill
    • 3 Tbsp. finely-minced mint
    • 3 Tbsp. finely-minced Italian parsley
    • 3 Tbsp. Seasoned Currants

    Directions

    1. For the Seasoned Currants: Mix the currants, vinegar, oil, thyme and garlic. Season with a generous amount of pepper. Let stand at least 4 hrs before serving. (This part of the recipe is kosher for everybody)
    2. For the Herbed Rice: Toast the pine nuts in 1/2 Tbsp. extra virgin olive oil in a small skillet over low heat till lightly browned, 2 min. Watch them carefully; they burn easily.
    3. Cook the onions in oil till golden brown, stirring often. Add in the rice and cook, stirring, an additional minute. Add in the water and season with salt, pepper and cinnamon. Bring to a boil, lower heat and cook covered over low heat till the water is absorbed, 20 min. Remove from heat and let sit undisturbed for 10 min.
    4. Stir in the rest of the ingredients with a fork. Transfer to a serving bowl or possibly platter and garnish with Seasoned Currants. (Kosher for Passover only for Sephardim)
    5. This recipe yields 6 servings.
    6. Comments: Make a double amount of the currant mix to save for garnishing salads, meats and poultry.

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