How to make it

  • Heat a little olive oil and cook onion slices until caramelized - about 30 min on very low heat.
  • Bring currants and red wine vinegar to a boil and simmer gently for 3 minutes, reserve liquid.
  • Add to onions with S&P to taste
  • Combine rice, mint, parsley and chillies in a large bowl, add half the onions and pine nuts with 1 tablespoon olive oil and the lemon juice [ or white vinegar]
  • Top with remaining onions and pine nuts, serve warm of cold with mesclun.

People Who Like This Dish 3
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes