How to use up a box of dried currants?

[IndyGirl]

Hi !

I bought a box of currants for a recipe and used about a half cup. I'd love some ideas to use up the rest of it! I know they appear in middle eastern cooking, and I love that cuisine, so that'd be fine with me!

[femmevox]

In sweet and sour red cabbage

[IndyGirl]

Well, I used some of them... I think I made about thirty pounds of granola this weekend, and I stuck some in some of the flavors! I'll be sure to use them in many of the other ways that have been suggested as well. Thanks !

[CloggieGirl]

Spotted dick. Teeheehee.

[sunshine842]

anywhere you'd use raisins or dried cranberries. I'd put them in my next batch of homemade granola.

[westsidegal]

make the persian dish, ADDAS POLO, using brown rice.
basically it is brown rice, lentils, currants, and raisons.

if you like you can sprinkle some toasted sliced almonds on top for added protein and texture.

[Querencia]

Picadillo. Saute ground beef and onion in a little olive oil. Add an 8-oz can of tomato sauce and a can or two of water, season with salt, a little garlic, and plenty of cumin, then add a handful each of stuffed green olives and currants (or raisins) and simmer for a few minutes. Serve with rice. The saltiness of the olives goes up against the sweetness of the currants or raisins. Freezes perfectly. Common in Hispanic countries.

[westsidegal]

since this is the vegetarian/vegan board, i'd guess that a dish made with ground beef would not fill the bill

[Science Chick]

Caramelize ALOT of onions in olive oil, add currants, pine nuts and tofu squares....S&P. Serve on grain of your choice.....

[Jetgirly]

I really enjoyed this recipe:

http://ohsheglows.com/2011/09/27/deto...

[jmcarthur8]

You can use them in oatmeal cookies, and I love to use them to make currant scones.

[CloggieGirl]

They're great in rich breads like brioche and challah.

[relizabeth]

We put a tablespoon or so of currants in our oatmeal every morning.

[Caitlin McGrath]

As GHG says, they're nice in pilaf. I particularly recommend Itamar's Bulgur Pilaf from Plenty by Yotam Ottolenghi, where they marry nicely with coriander seeds, pink peppercorns, and sweet peppers and onions.

Here's the recipe: http://www.bonappetit.com/recipes/foo...

Also great tossed into sauteed greens (spinach, chard, rapini, etc.) with toasted pine nuts or chopped toasted almonds and a squeeze of lemon juice or splash of vinegar.

[goodhealthgourmet]

couscous, quinoa or rice pilaf (or a curried grain salad)
Catalan-style greens
chutney
scones
granola
oatmeal cookies
rice pudding