Mediterranean Basmati Salad

Ingredients

• 1.3 cups rice uncooked
• 0.3 teaspoon pepper black
• 2 tablespoons currants dried
• 2.5 ounces feta cheese crumbled
• 2 tablespoons mint leaves fresh chopped
• 1 tablespoon olive oil 
• 2 tablespoons pinenuts toasted
• 0.5 teaspoon salt 
• 2  sun-dried tomatoes packed
• 0.3 cup water hot
• 2 cups water 

Equipment

• bowl
• sauce pan

Directions

1. Combine tomatoes and water in a small bowl; let stand 10 minutes.
2. Drain and chop; set aside.
3. Place rice in a large bowl; cover with water to 2 inches above rice. Soak 30 minutes; stirring occasionally.
4. Drain and rinse.
5. Combine rice and 2 cups water in a small saucepan; stir in salt. Bring to a boil over medium-high heat, stirring frequently. Boil 5 minutes or until water level falls just below rice. Cover, reduce heat to low, and cook 10 minutes.
6. Remove from heat; let stand, covered, 10 minutes.
7. Spoon rice into a bowl; cool completely and fluff with a fork. Stir in tomatoes, feta, and next 4 ingredients (through pepper); toss well to combine.
8. Sprinkle with pine nuts.