For nearly a century, fresh currants have been banned. These little berries were a host for White Pine Blister, a disease which destroyed forests across the Northern United States.
Today, currants are back in the form of a disease-resistant variety that won’t damage our forests, and they’re once again making appearances on store shelves. While they’re in season during the summer months, dried currants are always accessible. They’re usually kept in the dried fruit aisle of your supermarket, near the raisins.
Currants are very high in vitamin C, antioxidants and potassium. One cup of fresh currants contains just 62 calories and nearly 5 grams of fiber.
Here’s a simple currant recipe you can make any time of year. Enjoy!
Current & Apricot Rice
Yield: 6 servings
1 ½ cups brown rice, uncooked
3 cups low-fat chicken broth
5 small, dried apricots, finely chopped
½ cup currants, dried
½ cup Madeira wine
½ cup sliced almonds, toasted
2 – 3 sprigs parsley, chopped
Salt, to taste
White pepper, to taste
- Cook rice according to package directions, substituting low-fat chicken broth for water.
- While the rice is cooking, soak the apricots and currants in Madeira wine. Remove fruit with a slotted spoon and set aside. Discard the wine.
- When the rice is nearly done and the cooking liquid is almost absorbed, add the apricots, currants and almonds. Mix well and cover, allowing the balance of the liquid to absorb.
- Taste the rice and season it with salt and pepper.
- Serve rice mixture garnished with parsley.