This is a dish I first had when we were doing the travelling dinner party with our old friends. Josh Hood and Diana Santistevan brought this one time and I was forever hooked. It is quite possibly the worlds most perfect side dish, as there is almost nothing it doesn't pair with.

Ingredients

1/4 cup currants*
1/4 cup pistacios (shell removed)
1/2 cup diced yellow onion
4 tablespoons unsalted butter
1 cup uncooked long grain white rice
2 cups chicken stock
2-3 tablespoons diced scallions (optional)

Directions

Preheat oven to 350

Place currants into small bowl. Cover currants with warm water.

Bake pistacios 5-7 minutes on a baking sheet, shaking occasionally (DO NOT BURN THEM)

In a saucepan, melt butter over med heat and add the onion. Saute the onion for about 2 minutes or until translucent.

Add the uncooked rice to the saucepan. Saute for 2-3 minutes (DO NUT BURN).

Add the chicken stock to the saucepan and increase heat. Bring to a boil.

Reduce heat to med-low, cover the saucepan, and simmer for 15 minutes stirring occasionally.

Chop the pistacios (semi-coarse) and drain the water off of the currants. Add the nuts and currants to the saucepan, stir, replace cover, and cook for 5 more minutes.

Add scallions if desired.

Remove saucepan from burner and let it rest, covered, for about 10 minutes.