|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.