2 C. water
1 C. basmati rice
3/4 tsp. salt, divided
2 T. dried currants or golden raisins
1 1/2 T. chopped pistachios
1 T. chopped fresh parsley
2 T. pistachio oil
1/4 tsp. freshly ground black pepper
Fresh parsley sprigs (optional)

Bring water to a boil in a medium saucepan; add rice and 1/4 tsp. salt. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and rice is done. Remove from heat; fluff with fork. Add 1/2 tsp. salt, currants, and next 4 ingredients (currants through pepper). Cover; let stand 5 minutes. Garnish with parsley sprigs, if desired.

Yield: 6 servings
Calories: 186
Fat: 5.9g
Fiber: 1.3g