Rice with Garbanzos and Currants

Instructions

1. 1

   drained or 1 cup dried garbanzo beans, soaked overnight and boiled for 45 minutes, until tender 1/2 cup dried currants or raisins Juice of 1 lemon Salt and freshly-ground pepper, to taste Chopped parsley (for garnish) Heat the oil in a large saucepan over moderate heat.

2. 2

   Sauté the onions until translucent, about 5 minutes.

3. 3

   Add the rice and stir to thoroughly coat the rice with the oil.

4. 4

   Add the optional wine and cook for 2 minutes.

5. 5

   Add the chicken stock or water and the remaining ingredients and simmer covered over low heat for 15 to 20 minutes, until the rice is done.

6. 6

   Sprinkle with the chopped parsley.

7. 7

   Serves 4 to 6.