• 1 cup currants, rinsed and dried
• 4 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1-1/2 tbsp chopped fresh thyme
• 2 garlic cloves, pressed
• Freshly ground black pepper

For Herbed Rice:

• 3 tbsp extra-virgin olive oil
• 3/4 cup finely chopped onion (about 1 large)
• 2 cups long-grain rice
• 3 cups boiling water
• 1/4 tsp ground cinnamon
• 2 tsp salt
• 1/2 tsp black pepper or to taste
• 1/4 cup pine nuts
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh Italian parsley
• For garnish: 3-4 tbsp Seasoned Currants

Prepare the Seasoned Currants first so they'll have time to marinate:

Mix the currants with the oil, vinegar, thyme and garlic. Season with a generous amount of coarsely ground black pepper. Let stand at least 4 hours before serving. Makes about 1 cup.

Prepare the Rice:
Heat 2 tablespoons of oil in a saucepan and saute the onion on medium heat until golden, stirring occasionally. Add the rice and saute for 1-2 minutes, until all the grains are coated in oil.

Pour in the boiling water; season with cinnamon, salt and black pepper and bring to a boil. Cover and simmer over low heat for about 15-20 minutes, or until the water is absorbed.

Remove from the heat and let sit undisturbed for 10 minutes. In a small pan, heat the remaining 1 tablespoon of oil and saute 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 Seasoned Currants.

Note: The seasoned currants may be made days before and refreshed with a little olive oil when needed. Although only a few tablespoons are needed for this recipe, the remainder may be stored in a closed container in the refrigerator and used to garnish salads, vegetable dishes and meats in the weeks to come.
 

Shabbos -- Rice