Rice, Pine Nut, and Currant Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes

• 1/4 cup extra virgin olive oil
• 2 large onions, chopped
• Salt and black pepper to taste
• 1/3 cup pine nuts
• 1/3 cup currants or raisins
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• Pinch of cayenne
• 1 cup long-grain rice
• 2 cups chicken, beef, or vegetable stock, preferably homemade (page 160 or 162), or water
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped fresh dill leaves
• 1/4 cup chopped fresh mint leaves
• Zest of 1 lemon, minced

1. Put the olive oil in a wide saucepan or deep skillet with a lid and place over medium heat.
2. A minute later, add the onions and cook, stirring occasionally and sprinkling with salt and pepper, until they are well softened but not at all browned, at least 5 minutes.
3. Add the pine nuts, currants, allspice, cinnamon, cayenne, and rice.
4. Cook, stirring occasionally, until the rice is glossy, a minute or two.
5. (If you are stuffing tomatoes or other vegetables with pulp, add the pulp at this point and cook for another 5 minutes or so.)
6. Add the stock, bring to a boil, reduce the heat so the mixture barely simmers, and cover.
7. Cook until the liquid is absorbed, 15 to 20 minutes.
8. Let cool a bit, then stir in the herbs and the minced lemon zest.
9. Taste and adjust the seasoning.
10. Use immediately or cover and refrigerate for up to a day before stuffing tomatoes, peppers, or grape or cabbage leaves.

extra virgin olive oil, onions, salt, pine nuts, currants, ground allspice, ground cinnamon, cayenne, longgrain rice, chicken, parsley, dill, mint leaves, lemon

Taken from www.epicurious.com/recipes/food/views/rice-pine-nut-and-currant-filling-for-grape-leaves-cabbage-leaves-peppers-and-tomatoes-386216 (may not work)