Herbed Rice with Currants
in Olive Oil and Balsamic
Vinegar
A Persian recipe by Israeli chef Hanoch
Bar Shalom. Kosher for
Passover only for Sephardim (because of the rice.)
Bar
Shalom suggests making a double amount of the currant mixture to save for
garnishing salads, meats and poultry. That
part of the recipe is kosher for Passover for everybody.
For the Seasoned Currants:
1 cup currant
1 Tablespoon balsamic
vinegar
1/4 cup extra-virgin
olive oil
2 Tablespoons chopped
thyme
2 cloves garlic,
crushed
freshly ground pepper
For the Herbed Rice:
1/4 cup pine
nuts
1/2 Tablespoon olive oil
1 large onion,
finely chopped
3 Tablespoons oil
2 cups rice
3 cups water
1/4 teaspoon cinnamon
salt
pepper
3 Tablespoons finely
chopped dill
3 Tablespoons finely
chopped mint
3 Tablespoons finely
chopped Italian parsley
Directions:
1. Mix the currants, vinegar, oil, thyme and
garlic.
2. Season with a generous amount of pepper.
3. Let stand at least 4 hours before serving.
4. Toast the pine nuts in 1/2 Tablespoon olive
oil in a small skillet over low heat until lightly browned, 2 minutes.
5. Watch them carefully; they burn easily.
6. Cook the onions in oil until golden, stirring
often.
7. Add the rice and cook, stirring, an
additional minute.
8. Add the water and season with salt, pepper
and cinnamon.
9. Bring to a boil, lower heat and cook covered
over low heat until the water is absorbed, 20 minutes.
10. Remove from heat and let sit undisturbed for 10
minutes.
11. Stir in the rest of the ingredients with a
fork.
12. Transfer to a serving bowl or platter and
garnish with Seasoned Currants.
Prep
Time: 5 hours 30 minutes
Serves 6
— Recipe
by Gay Gilmore
http://www.recipezaar.com/recipe/getrecipe.zsp?id=8809