Rice Pilaf with Currants and Pine Nuts


2 tablespoons olive oil
1/2 cup finely chopped onion
2 garlic cloves, thickly sliced
1 bay leaf
1/4 cup currants
1/4 cup toasted pine nuts
1/8 teaspoon saffrom powder or tumeric
1/4 teaspoon cinnamon
1/2 teaspoon cumin
1 cup long-grain white rice
1/2 cup white wine
1 1/2 cups Chicken Stock
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh mint or Italian parsley
Serves 4
Printable Version
Heat the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the onion, garlic, bay leaf, currants, pine nuts, saffron or turmeric, cinnamon and cumin and cook for 3-4 minutes, until the onion is soft. Stir in the rice and cook for 2 minutes. Add 1/4 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. Remove from the heat andlet sit for 5 minutes. Stir the rice to fluff, remove the bay leaf and stir in the mint or parsley. The pilaf is ready to serve, but can be held for up to 15-20 minutes in the covered pan before serving.
©2015 Nick Stellino Productions