Categories: Sauces, Vegetarian, Pilaf 
      Yield: 4 servings 
  
      2 tb Olive oil                           1 ts Turmeric 
      1 lg Onion, thinly sliced               20 oz Stock 
      1 ea Garlic clove, chopped               2 oz Currants 
      8 oz Brown rice                          2 oz Pine nuts 
      2 ts Cumin                           
  
  Heat oil in a pot over low heat.  Put in the onion & garlic & cook till 
  softened.  Stir in the rice, cumin & turmeric. Stir fry for 1 minute. Pour 
  in the stock & bring to a boil.  Cover & simmer for 30 minutes.  Add the 
  currants, cover again & cook for 10 minutes further.  Remove the pan from 
  the heat & stir in the pine nuts.  Cover & let stand for 5 minutes before 
  serving. 
   
  Gail Duff, "A Book of Herbs & Spices"