Blackcurrant Quinoa Pilaf

Currants are a member of the berry family.There are 3 kinds available:black, red, and white.Black being the most common and white the rarest.They are native to Eastern and Central Europe but are grown commercially in UK, Scandinavia, Germany, and Russia. In the U.S., they are grown in the eastern region of the country where they are sold fresh.Unfortunately, they are available dried elsewhere .Currants have a short season.They are available March-July.

Currants have a tart flavor, because of this they are commonly used in compotes, for preserves,and as a sauce for game meats.They are the main ingredient in the liquer, creme de casis. And in Britain, they are used in the fruit juice Ribena.Currants are high in Vitamin C, Vitamin K, and anti-oxidants.

Below is a simple recipe using this berry.If you do not have any quinoa, feel free to substitute with brown or wild rice.

4 Servings

Ingredients:

2c water

1/2 tsp. ground cumin

1/4 tsp. ground ginger

1/4 tsp.ground cinnamon

1/4 tsp.ground coriander

1c quinoa

1/4 dried black currants

handful of cilantro leaves, finely chopped

1. Bring the water to a boil.Add spices then quinoa.Bring to a simmer.


2. Keep cooking until all the water evaporates.


3. Remove from heat and add currants and parsley.Mix well. Serve warm.