Orange & Currant Pilaf
4 Servings

1 tbsp oil
1/4 cup onion(s), finely chopped
1 cup basmati rice
1 tbsp currants
1 tsp orange zest finely shredded
1 tsp ginger, finely chopped
1 3/4 cups water
1/2 tsp salt

Heat the oil in a large wide saucepan over medium heat. When the foam subsides, add the onion and saute over low heat, stirring, until golden, about 5 minutes.

Add the rice, currants, orange zest, and ginger, and saute over medium heat, stirring, for 2 minutes.

Stir in the water and salt, and heat to boiling, stirring. Cover and cook over medium-low heat for 15 minutes, or until the water is absorbed. Let stand, uncovered, off the heat, for 5 minutes before serving.