Rice Pilaf with Currants and Pine Nuts

Photo: robinarroyave

Yield: 6 servings
Community Recipe from


  • 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


  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.
April 2013

This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.

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