Currant, dried (with recipe)

            Currants grow on shrublike plants that flourish both in the wild and under civilization. They are akin to gooseberries, and the small rather translucent berries can be of black, red, or white variety. When fresh they are used for pies, jellies, and wines. The black currant is the most commonly cultivated, dried, and sold commercially.

          Dried black currants are rich in iron and vitamin C, are neat to eat, and delicious, too. An interesting alternative to raisins, they are not as strong tasting. Substitute them in any recipe that calls for raisins; their smallness does not interfere with slicing bread and cutting cookies the way large raisins sometimes tend to do. The delicate flavor of currants lends itself to exotic recipes – such as spiced rice, stuffed mussels, or stuffed grape leaves.

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RICE WITH CURRANTS AND NUTS

3 cups water (or broth)

1 teaspoon salt

1 ½ cups brown rice

3 tablespoons pignoli nuts

¹/₃  cup dried currants

2 tablespoons butter

¾ teaspoon ground allspice

¼ teaspoon ground cinnamon

• Bring salted water to boil; sprinkle in rice without stopping boiling. Cover and simmer.
• Gently sauté nuts and currants in the butter. After rice has cooked about 30 minutes, add sautéed nuts and currants with butter, allspice, and cinnamon. Continue cooking for about 15 minutes or until rice is tender and fluffy.
• Serves four.