Arab Rice

From Aramco World Magazine, March 1988

Ingredients

• 1/3 cup pine nuts
• 2 onions, chopped
• 3/4 cup olive oil
• 1 cup rice, rinsed
• 1/2 cup currants
• ½ tsp pepper
• 1/2 tsp salt
• Water to cover (2 cups) or chicken or veggie broth and omit the salt

• 1/2 cup chopped fresh mint
• 1/2 tsp allspice (or Arab Spice Mix
• 1/4 cup chopped parsley
• 1 tbsp lemon juice
• lemon slices for décor

Instructions

1. In a medium sauce pan, brown pine nuts and chopped onions in the oil until onions are translucent.
2. Rinse the rice, add to the pot and cook in oil 5 minutes.
3. Add currants, pepper and liquid.
4. Bring to a boil, cover, and cook 20 minutes.
5. Let rest covered about 10 minutes and stir in other ingredients.
6. Taste to see if it needs more seasoning.
7. Serve with lemon slices on top.
8. Serves 4 as a side dish.