Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Currants

  2. 1 tablespoon 15ml Balsamic vinegar

  3. 1/4 cup 59ml Extra-virgin olive oil

  4. 2 tablespoons 30ml Chopped thyme

  5. 2 Garlic cloves - crushed Freshly-ground black pepper - to taste Herbed Rice

  6. 1/4 cup 59ml Pine nuts

  7. 1/2 tablespoon 7 1/2ml Olive oil

  8. 1 tablespoon 15ml Onion - finely chopped (large)

  9. 3 tablespoons 45ml Oil

  10. 2 cups 320g / 11oz Rice

  11. 3 cups 711ml Water

  12. 1/4 teaspoon 1 1/3ml Cinnamon Salt - to taste Freshly-ground black pepper - to taste

  13. 3 tablespoons 45ml Finely-chopped dill

  14. 3 tablespoons 45ml Finely-chopped mint

  15. 3 tablespoons 45ml Finely-chopped Italian parsley

  16. 3 tablespoons 45ml Seasoned Currants

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback