Herbed Rice With Currants In Olive Oil And Balsamic Vinegar Recipes

Steps:

• Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

Steps:

• 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.

Steps:

• In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.