Instructions: 4 APPETIZER SERVINGS VEGAN

Creamy risotto flavored with currants, toasted spices, toasted almonds and pumpkin seeds makes this dish a delight for the taste buds.

In heavy medium-size saucepan, melt butter over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add rice and stir with wooden spoon to coat well. Add wine and stir until absorbed, about 2 minutes.

Add 1/2 cup water at a time, stirring and making sure most of the liquid is absorbed before adding more. Check for doneness by biting into a grain of rice-it should be firm but render. Stir in currants, nuts, seeds and spice mixture and cook, stirring, 1 to 2 minutes more. Serve right away.

NOTE: To make dakar: Preheat oven to 200 degrees. In small bowl, combine 1/2 tablespoon ground cumin, 2 tablespoons ground coriander, 2 tablespoons sumac, 2 tablespoons dill weed, 1 tablespoon whole wheat flour. Spread mixture on baking sheet and toast for 20 minutes. Transfer to spice grinder or small food processor and process until finely ground.

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