Pilaf with Currants and Pine Nuts

INGREDIENTS

Pine nuts, toasted 90 gr

Onion, peeled and chopped 1 large

Sunflower oil  45 ml

Salt      To taste

Pepper To taste

Long-grain rice 370 gr

Chicken stock 700 ml

Allspice, ground3 gr

Cinnamon, ground 3 gr

Currants 25 gr

Butter, cut into pieces 85 gr

METHOD OF PREPARATION

1. Mise en place
2. In a large pan, sauté the onion in the oil until soft and golden. Add the pine nuts and stir until lightly colored.
3. Add the rice and stir over moderate heat until well coated in fat.
4. Add the stock, and stir in the allspice, cinnamon, salt and pepper, and currants.  Bring to a boil, then simmer, covered, over low heat for 20 minutes, or until the rice is tender.
5. Stir in the butter and serve hot.