Herbed Rice With Currants in Olive Oil and Balsamic Vinegar

Recipe by Gay Gilmore
READY IN: 5hrs 2mins




  • Mix the currants, vinegar, oil, thyme and garlic.
  • Season with a generous amount of pepper.
  • Let stand at least 4 hours before serving.
  • 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.