Pilaf with Pine Nuts and Currants
This is a staple dish in our family and is naturally vegan, vegetarian and lactose-free. For normal dinners, we never used currants or pine nuts, those were reserved for special occasions. Sometimes just one or the other and sometimes both, so feel free to use or omit them as desired.
Ingredients
- 1 cup long grain rice
- ½ cup vermicelli
- 2 cups broth, vegetable
- ¼ cup plant-based butter or dairy butter
- 1/4 cup currants
- ¼ cup pine nuts
- 2 Tbsp olive oil extra virgin
Instructions
- Heat olive oil in a large skillet. Break vermicelli into small pieces and brown in the oil. Add rice and sauté until rice is translucent, stirring constantly, about 2 minutes.
- Add boiling broth, currants, and salt to taste, cover and cook over low heat for about 20 minutes or until liquid is absorbed and rice is soft. Remove from heat and let rest for 15-20 minutes.
- While pilaf is cooking, toast pine nuts in a small skillet over medium heat, about 2 minutes. Toss in pine nuts before serving.
Notes
To keep this recipe vegan and/or lactose-free, be sure to use plant-based butter.