For the Seasoned Currants: Mix the currants, vinegar, oil, thyme and garlic. Season with a generous amount of pepper. Let stand at least 4 hours before serving. (This part of the recipe is kosher for everybody)

For the Herbed Rice: Toast the pine nuts in 1/2 tablespoon olive oil in a small skillet over low heat until lightly browned, 2 minutes. Watch them carefully; they burn easily.

Cook the onions in oil until golden, stirring often. Add the rice and cook, stirring, an additional minute. Add the water and season with salt, pepper and cinnamon. Bring to a boil, lower heat and cook covered over low heat until the water is absorbed, 20 minutes. Remove from heat and let sit undisturbed for 10 minutes.

Stir in the rest of the ingredients with a fork. Transfer to a serving bowl or platter and garnish with Seasoned Currants. (Kosher for Passover only for Sephardim)

This recipe yields 6 servings.

Each serving: 265 calories; 55 mg sodium; 0 cholesterol; 13 grams fat; 1 gram saturated fat; 34 grams carbohydrates; 5 grams protein; 1.70 grams fiber.

Comments: Make a double amount of the currant mixture to save for garnishing salads, meats and poultry.