Herbed Rice With Currants In Olive Oil And Balsamic Vinegar Recipes

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:

• NOTE: Play around a little bit with the olive oil/balsamic vinegar proportions. There should however always be more olive oil than vinegar.
• Slice up bread into appetizer sizes and place on a platter.
• In a pretty shallow bowl or plate, pour the olive oil then drizzle the balsamic vinegar around and across the pool of olive oil.
• Garnish with fresh basil leaves, if desired.
• Take a piece of the bread and lightly dunk into the mixture. Take a bite!
• Now the Roman gods are happy and you should be, too!