Israeli Herbed Rice with Currants in Olive Oil and Balsamic Vinegar

Servings: 6 Ingredients: Seasoned Currants: 1 cup currants 1 tbl Balsamic vinegar 1/4 cup extra-virgin olive oil 2 tbl chopped thyme 2 garlic cloves crushed Freshly-ground black pepper to taste Herbed Rice: 1/4 cup pine nuts 1/2 tbl olive oil 1 lrg onion finely chopped 3 tbl oil 2 cup rice 3 cup water 1/4 tsp cinnamon Salt to taste Freshly-ground black pepper to taste 3 tbl finely-chopped dill 3 tbl finely-chopped mint 3 tbl finely-chopped Italian parsley 3 tbl Seasoned Currants

Cooking Instructions: For the Seasoned Currants: Mix the currants, vinegar, oil, thyme and garlic. Season with a generous amount of pepper. Let stand at least 4 hours before serving. For the Herbed Rice: 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.

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