Spicy Rice Salad - cooking recipe

Ingredients

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

Preparation

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