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Rice and Chickpea Pilaf with Pine Nuts and Currants

Makes great leftovers...

2 large		onions, grated or minced
6 Tbs		olive oil
1 cup		toasted pine nuts (or other toasted nuts)
2 tsp		ground allspice
2 cups		white or brown rice
2/3 cup		currants
½ cup		chopped fresh flat leaf parsley
6 Tbs		chopped fresh mint leaves
6 Tbs		chopped fresh dill
		salt and freshly ground black pepper
		juice of 2 lemons
Two 15oz.		cans chickpeas, drained and rinsed

1	Place onion in a wide saucepan with oil, pine nuts, and allspice. Cook over medium heat until onion softens, 6-8 minutes.
2	Add rice, currants, and herbs, and cook 2-3 minutes more. Season with ½ tsp. salt and a little pepper, then add 3½ cups water (4 cups if you're using brown rice) and lemon juice. Bring to a boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, 18-20 minutes for white, 40-42 for brown.
3	Toss gently with chickpeas. Cover and let stand until chickpeas heat through, about 10 minutes.

Servings: 8

Recipe Source

O Magazine