Nutrition per serving may change if servings are adjusted.
2 teaspoons extra-virgin olive oil
⅔ cup long-grain brown rice
1⅓ cups water
¼ cup currants
¼ cup slivered or sliced almonds, toasted (see Tips)
Heat oil in a large saucepan over medium heat. Add rice and stir until starting to brown, about 3 minutes. Add water and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 30 to 40 minutes (see Tips). Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and toss with currants and almonds.
Tips: To toast slivered or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To have the most success cooking whole-grain rice, use a pan with a tight-fitting lid and cook on your coolest (or simmer) burner, making sure the rice is simmering at the “lowest bubble.” When preparing a recipe that calls for less than 1 cup of dry rice, like this pilaf, we found that the cooking time varied greatly depending on what stove we used: it was sometimes done in as little as 30 minutes and burned at 50 minutes. So, when cooking a small batch of rice, start checking it after 30 minutes to make sure it doesn't burn.
199 calories;7 g fat(1 g sat); 3 g fiber; 32 g carbohydrates; 4 g protein; 8 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 7 IU vitamin A; 0 mg vitamin C; 38 mg calcium; 1 mg iron; 8 mg sodium; 175 mg potassium