Mediterranean Rice

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• 2½ cups white long-grain rice
  Ingredient note

  Source: 2½ cups white long-grain rice
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 tablespoon butter
  Ingredient note

  Source: 1 tablespoon butter
• 1 each large onion (diced)
  Ingredient note

  Source: 1 large onion (diced)
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 1 tablespoon ground turmeric
  Ingredient note

  Source: 1 tablespoon ground turmeric
• ½ tablespoon ground cumin
  Ingredient note

  Source: ½ tablespoon ground cumin
• 1 teaspoon ground cinnamon
  Ingredient note

  Source: 1 teaspoon ground cinnamon
• ¼ teaspoon fresh ground black pepper
  Ingredient note

  Source: ¼ teaspoon fresh ground black pepper
• 4 cups chicken or vegetable stock
  Ingredient note

  Source: 4 cups chicken or vegetable stock
• ½ cup white wine
  Ingredient note

  Source: ½ cup white wine
• ½ cup currants
  Ingredient note

  Source: ½ cup currants
• ½ cup dried apricots (chopped)
  Ingredient note

  Source: ½ cup dried apricots (chopped)
• ¾ cup slivered almonds
  Ingredient note

  Source: ¾ cup slivered almonds

1. Rinse the rice. In a fine-sieved mesh strainer or colander, rinse the rice under cold water until the water runs clear. Drain and set aside.
2. Sauté the veggies. Melt the butter over medium heat in a large, heavy-bottomed skillet. Turn the heat to medium-high and add the olive oil. Add the onion to the pan, season with salt, and sauté for 3 minutes or until translucent. Add the garlic and sauté for 15 seconds or until fragrant.
3. Toast the spices. Stir the turmeric, cumin, cinnamon, and black pepper into the sauteed veggies and cook for a minute, stirring continuously.
4. Toast the rice. Add the rinsed rice to the pan and cook for 1 minute, stirring continuously.
5. Deglaze the pan. Pour the white wine into the pan and let it cook for 30 seconds. Stir the stock into the rice, scraping up any browned bits from the bottom of the pan.
6. Cook the rice. Bring the mixture to a boil and then reduce the heat to low. Cover the pan, and cook for 15 minutes or until the liquid is fully absorbed and the rice is tender.
7. Toast the almonds. While the rice is cooking, add the slivered almonds to a small skillet over medium heat. Let them cook, stirring frequently, until they turn golden brown. Remove from the heat and set aside.
8. Put it all together. Once the rice is done cooking, fluff it with a fork and fold in the currants, dried apricots, and toasted almonds. Serve.