Partially cook the rice in veggie broth or water, you can use a rice cooker but watch it carefully so it doesn’t over cook. If using the stove top method, watch it so it doesn’t burn. Cook for about 2/3 as long as the directions state.
Sauté onions, garlic and celery with a drizzle of oil or the broth in a pan over medium heat until browned. If using broth, use about half the veggie broth to start then add more as needed.
Add parsley, salt and pepper and sauté a few more minutes.
Add currants with the wine/veggie broth, pine nuts and almonds. Simmer for a few minutes.
Add rice and simmer for a few more minutes. Add more veggie broth if it’s too dry.
Serve as is or transfer to a baking dish and cover with foil, watching so it doesn’t get too dry. Bake for 5-10 minutes.
Soaking the currants in white wine really helps with flavor but you can also do veggie broth if you don’t use wine.
Servings vary between 8-10 depending on what else you are serving.
Tips to prep ahead:
Precook rice and chop veggies/herbs to be ready when you make it.