Instructions: Combine water, bouillon cube and peas in pot. Bring to boil over med-high heat. Stir in rice and currants. Return to boil. Cover tightly, reduce heat to low and cook about 20 minutes, or until rice is done (dont peek too much or the rice wont cook right). Stir in nuts and let sit for 5-10 minutes to allow flavors to blend.

Makes 2 servings (about 1 cup each).

You can substitute your favorite nuts, or eliminate them altogether if you want. I found that this tiny bit, combined with the sweetness of the currants, added an incredibly "gourmet" flavor to an otherwise boring side dish. You could also substitute raisins or another dried fruit (chopped small) for the currants. I might try apricots and almonds next time!

NOTES : Ive never posted to the list before. I made this pilaf last night and ate it with the Morningstar Farms Spicy Wings that someone else mentioned. I dipped mine in buffalo wing sauce ... yummy and very spicy. Anyway, here it is (Ill probably use it at Thanksgiving).

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