Spicy Rice Salad

• 1 1/2 c. water
• 1 tsp. salt
• 3/4 c. raw long grain brown rice
• 1 Tbsp. fresh ginger, minced
• 1/2 c. dried currants
• boiling water
• 1/4 c. red onion, finely chopped
• 1/4 c. pistachio nuts, toasted
• 1/4 c. extra virgin olive oil
• 3 Tbsp. spice sherry vinegar
• 1/2 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cinnamon
• salt and freshly ground black pepper to taste

1. Combine water and salt in a saucepan; bring to a boil over medium-high heat.
2. Stir in rice and ginger; return to a boil. Cover, reduce heat to low and simmer for 45 minutes, or until tender.
3. Place currants in a small bowl; cover with boiling water. Let sit for 20 minutes, then drain.
4. In a large, nonreactive bowl, combine rice, currants, red onion, pistachios, olive oil, vinegar, allspice, nutmeg, cinnamon, salt and pepper.
5. Toss until all ingredients are coated.
6. Cover; refrigerate for several hours before serving to allow flavors to blend.
7. Serves 4.

water, salt, long grain brown rice, fresh ginger, currants, boiling water, red onion, pistachio nuts, extra virgin olive oil, spice sherry vinegar, ground allspice, ground nutmeg, ground cinnamon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414603 (may not work)