Rice Pilaf

Pignolia or pine nuts are the seeds of pine cones from the stone pine which is found in Mediterranean countries.

1 ¾ c. beef broth
½ c. dry white wine
¼ c. currants
¼ c. pignolia nuts
1 med. size onion, finely chopped
1 ½ c. long grain & wild rice mixed
2 T. butter
3 T. finely chopped fresh parsley
¼ tsp. dried thyme

Saute rice in butter for 2 to 3 minutes, stirring till coated. Add herbs. Bring wine and broth to a boil, pour over rice, and
cover; simmer for 20 minutes. Add c currants and pignolia nuts, cover, and continue simmering for 5 to 10 minutes more
or until all liquid is absorbed.