Mediterranean Basmati Salad

• 2 sun-dried tomatoes, packed without oil
• 1/4 cup hot water
• 1 1/4 cups uncooked basmati rice
• 2 cups water
• 1/2 teaspoon salt
• 2/3 cup (2.5 ounces) feta cheese, crumbled
• 2 tablespoons dried currants
• 2 tablespoons chopped fresh mint
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 2 tablespoons pine nuts, toasted

1. Combine tomatoes and water in a small bowl; let stand 10 minutes. Drain and chop; set aside.
2. Place rice in a large bowl; cover with water to 2 inches above rice. Soak 30 minutes; stirring occasionally. Drain and rinse.
3. Combine rice and 2 cups water in a small saucepan; stir in salt. Bring to a boil over medium-high heat, stirring frequently. Boil 5 minutes or until water level falls just below rice. Cover, reduce heat to low, and cook 10 minutes. Remove from heat; let stand, covered, 10 minutes.
4. Spoon rice into a bowl; cool completely and fluff with a fork. Stir in tomatoes, feta, and next 4 ingredients (through pepper); toss well to combine. Sprinkle with pine nuts.

tomatoes, hot water, basmati rice, water, salt, feta cheese, currants, fresh mint, olive oil, black pepper, pine nuts

Taken from www.myrecipes.com/recipe/mediterranean-basmati-salad (may not work)