Dinner for 6

Herbed Currant Rice

Name: Herbed Currant Rice
Total time: 302 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 cup currants; 1 tbsp balsamic vinegar; 1/4 cup extra virgin olive oil; 2 tbsp chopped thyme; 2 cloves garlic; freshly ground pepper; 1/4 cup pine nuts; 1/2 tbsp olive oil; 1 large onion; 3 tbsp oil; 2 cups rice; 3 cups water; 1/4 tsp cinnamon; salt; pepper; 3 tbsp finely chopped dill; 3 tbsp finely chopped mint; 3 tbsp finely chopped italian parsley

Rice cooks with onion and cinnamon, then combines with balsamic currants, herbs, garlic, and toasted pine nuts.

$0.92per serving $

302 minstart to table

6servings

Middle Eastern Vegetarian Vegan Dairy-free Gluten-free Budget Family Dinners

Ingredients

1 cup currants
1 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
2 tbsp chopped thyme
2 cloves garlic
freshly ground pepper
1/4 cup pine nuts
1/2 tbsp olive oil
1 large onion
3 tbsp oil
2 cups rice
3 cups water
1/4 tsp cinnamon
salt
pepper
3 tbsp finely chopped dill
3 tbsp finely chopped mint
3 tbsp finely chopped italian parsley

Steps

Stir the currants, balsamic vinegar, olive oil, thyme, garlic, and pepper in a bowl, then rest for 270 minutes.
Toast the pine nuts in a dry skillet over medium-low heat for 3 minutes, stirring often.
Heat the remaining oil in a large pot, then cook the chopped onion for 5 minutes.
Add the rice, cinnamon, salt, pepper, and water, then bring the pot to a boil.
Cover, reduce the heat to low, and simmer for 18 minutes, until the rice is tender.
Rest the covered rice for 5 minutes, then fold in the currant mixture, pine nuts, dill, mint, and parsley.