1/4 cup (50 mL) olive oil
1/2 cup (125 mL) pine nuts or slivered almonds
1 cup (250 mL) finely chopped onion
2 cloves garlic, chopped
1 cup (250 mL) finely chopped celery
1 cup (250 mL) finely chopped mushrooms
2 cups (500 mL) parboiled rice or bulgur
4 cups (1 L) sodium-reduced chicken broth or water
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) chopped fresh parsley
1/4 cup (50 mL) currants
In large heavy saucepan, heat oil over medium-high heat; sauté pine nuts until golden, about 3 minutes. Remove with slotted spoon and set aside.
Add onions, garlic, celery and mushrooms to pan; cook over medium heat, stirring frequently, until softened, about 5 minutes.
Add rice; stir for 2 minutes to coat all kernels. Add broth, salt and pepper; cover and bring to boil. Reduce heat to low; cook until rice is tender and no liquid remains, about 15 minutes.
Using fork, stir in pine nuts, parsley and currants.