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1/3 cup currants
2 tablespoons brandy
2/3 cup wild rice
2 cups ready-to-serve chicken broth
2 tablespoons olive oil
1/3 cup pine nuts, toasted

Combine currants and brandy, and set aside. Wash wild rice in
3 changes of hot water; drain. Combine rice and chicken broth in a
medium saucepan; bring to a boil. Cover, reduce heat, and simmer
45 minutes or until rice is tender and liquid is absorbed. Stir in
currant mixture, olive oil, and pine nuts.

Yield: 6 servings.

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