Rice Salad with Saffron and Green Olives

1 1/2 C arborio rice
1/4 C olive oil
2 - medium onions, chopped
3 - cloves garlic, thinly sliced lengthwise
1/4 t saffron threads, steeped in 1/2 C hot vegetable stock
1/2 C Madeira, port, or medium-dry sherry
1/2 C currants
0 - salt and pepper to taste
1/2 C chopped fresh mint
1 C pitted whole green olives
1/2 C slivered almonds or pine nuts, toasted

Bring about 3 quarts salted water to a boil in a large pot over high heat; add the rice and boil until tender yet still firm to the bite, stirring a few times, 12-15 minutes. Drain and transfer to a large bowl.

Heat the oil in a medium skillet over medium heat. Add the onions and garlic and cook for 1 minute, stirring constantly. Immediately reduce the heat to low and cook, stirring occasionally, until the onions and soft and slightly golden, about 20 minutes. Add the saffron-broth mixture and bring to a boil over medium-high heat; boil for 30 seconds, or until the liquid is almost completely evaporated. Remove from the heat and let cool for one minute. Add the contents of the pan to the rice, stirring well to combine.

In a small saucepan, bring the Madeira and currants to a simmer over medium heat. Simmer for 10 minutes, or until the liquid is almost completely evaporated. Remove from the heat and let cool for 1 minute. Add to the rice, and season with salt and pepper to taste. When the rice has cooled to room temperature, stir in the mint. Serve at room temperature, garnished with olives and nuts.

From Mediterranean Vegan Kitchen
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