Rice Pilaf with Currants and Pine Nuts

Ingredients

• 2 tablespoon(s) olive oil
• 1/2 cup(s) onion, finely chopped
• 2 clove(s) garlic, thickly sliced
• 1 bay leaf
• 1/4 cup(s) currants
• 1/4 cup(s) pine nuts
• 1/8 teaspoon(s) turmeric
• 1/4 teaspoon(s) cinnamon
• 1/2 teaspoon(s) cumin
• 1 cup(s) long grain rice
• 1/2 cup(s) white wine
• 1 1/2 - 2 cup(s) chicken broth
• 1/4 teaspoon(s) salt
• 1/8 teaspoon(s) black pepper
• 2 tablespoon(s) fresh Italian parsley, chopped

Preparation

1. Heat the olive oil in a large sauté pan set on medium-high heat until sizzling, about 2 minutes. Add the onion, garlic, bay leaf, currants, pine nuts, turmeric, cinnamon and cumin and cook for 3-4 minutes, until the onion is soft.


2. Stir in the rice and cook for 2 minutes. Add ¼ cup of the white wine, stir to scrape up any browned bits from the pan bottom and cook for 1 minute, until the wine is absorbed. Stir in the remaining wine, the chicken stock, salt and pepper and bring to a boil. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer for 20 minutes.


3. Remove from the heat and let sit for 5 minutes. Stir the rice to fluff, remove the bay leaf and stir in the parsley. Serve.