A couple tweaks on regular brown Basmati rice give you an aromatic, complete dish!
1 cup brown basmati rice
2 tablespoons extra virgin olive oil
2 1/2 cups water
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup dried currants
1/2 cup cooked garbanzo beans
3 tablespoons lightly toasted sliced almonds
In a large pot on low heat, saute the rice in the olive oil about 5 minutes, stirring often, until lightly toasted.
Add the water and salt, cover, and cook for about 35 minutes, or until almost all of the water is absorbed.
Add the currants and garbanzos and continue to cook for 5 minutes.
Serve with almonds as garnish.