|2 tbsp extra-virgin olive oil|
|3 tbsp pine nuts (pignoli)|
|3 tbsp currants - red - fresh|
|.5 cup onion • finely chopped|
|2 tbsp fennel • small diced|
|1 tbsp sugar|
|1.5 tsp cinnamon|
|1 cup rice - white - long-grain|
|2 cup water|
Heat the olive oil in a medium saucepan over medium heat.
Add pine nuts; stir and cook the pine nuts for about 2 minutes or until they are golden brown.
Add currants, onion, fennel, white rice, sugar, cinnamon, and hot water; stir the mixture, cover the pot, and cook gently for approximately 15 to 20 minutes or until the water has been absorbed.
Remove from heat.