1/3 Photos of Herbed Rice With Currants in Olive Oil and Balsamic Vinegar
5 hrs 2 mins
4 hrs 32 mins
Gay Gilmore's Note:
A Persian recipe by Israeli chef Hanoch Bar Shalom. Kosher for Passover only for Sephardim. 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 everybody.
My Private Note
Units: US | Metric
- 1 cup currants
- 1 tablespoon balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped thyme
- 2 cloves garlic, crushed
- freshly ground pepper
- 1Mix the currants, vinegar, oil, thyme and garlic.
- 2Season with a generous amount of pepper.
- 3Let stand at least 4 hours before serving.
- 4Toast the pine nuts in 1/2 tablespoon olive oil in a small skillet over low heat until lightly browned, 2 minutes.
- 5Watch them carefully; they burn easily.
- 6Cook the onions in oil until golden, stirring often.
- 7Add the rice and cook, stirring, an additional minute.
- 8Add the water and season with salt, pepper and cinnamon.
- 9Bring to a boil, lower heat and cook covered over low heat until the water is absorbed, 20 minutes.
- 10Remove from heat and let sit undisturbed for 10 minutes.
- 11Stir in the rest of the ingredients with a fork.
- 12Transfer to a serving bowl or platter and garnish with Seasoned Currants.
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Nutritional Facts for Herbed Rice With Currants in Olive Oil and Balsamic Vinegar
Serving Size: 1 (264 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 505.9
- Calories from Fat 191
- Total Fat 21.2 g
- Saturated Fat 2.6 g
- Cholesterol 0.0 mg
- Sodium 10.3 mg
- Total Carbohydrate 73.7 g
- Dietary Fiber 3.5 g
- Sugars 17.8 g
- Protein 6.5 g