Ingredients

The following ingredients have 4 Servings
  • 2 cups brown rice medley (, and wild, brown or mixed rice works)
  • 3 ½ cups veggie broth to cook rice (, you can also use water but won’t be as flavorful (use low sodium if needed))
  • 6 tablespoons seedless currants
  • 1 cup white cooking wine  (, you can cub veggie broth)
  • 1 cup chopped sweet or yellow onion
  • 3 garlic cloves (, finely chopped)
  • 1/4 cup finely chopped celery
  • drizzle your favorite oil for sautéing
  • 1/4 cup finely chopped parsley
  • 1/2- 3/4 teaspoon sea salt (, adjust for preference)
  • 1/4 teaspoon ground black pepper 
  • 1 cup pine nuts (, you can sub another nut like walnuts)
  • 1/4 cup slivered almonds

Instruction

  • Preheat oven to 350°F/180°C.
  • Soak the currants in the wine (or veggie broth).
  • Partially cook the rice in veggie broth or water, you can use a rice cooker but watch it carefully so it doesn’t over cook. If using the stove top method, watch it so it doesn’t burn. Cook for about 2/3 as long as the directions state.
  • Sauté onions, garlic and celery with a drizzle of oil or the broth in a pan over medium heat until browned. If using broth, use about half the veggie broth to start then add more as needed. 
  • Add parsley, salt and pepper and sauté a few more minutes.
  • Add currants with the wine/veggie broth, pine nuts and almonds. Simmer for a few minutes.
  • Add rice and simmer for a few more minutes. Add more veggie broth if it’s too dry.
  • Serve as is or transfer to a baking dish and cover with foil, watching so it doesn’t get too dry. Bake for 5-10 minutes.