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Preheat oven to 350°F/180°C. 
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Soak the currants in the wine (or veggie broth).

Partially cook the rice in veggie broth or water, you can use a rice cooker but watch it carefully so it doesn’t over cook. If using the stove top method, watch it so it doesn’t burn. Cook for about 2/3 as long as the directions state.

Sauté onions, garlic and celery with a drizzle of oil or the broth in a pan over medium heat until browned. If using broth, use about half the veggie broth to start then add more as needed.

Add parsley, salt and pepper and sauté a few more minutes.

Add currants with the wine/veggie broth, pine nuts and almonds. Simmer for a few minutes.

Add rice and simmer for a few more minutes. Add more veggie broth if it’s too dry.

Serve as is or transfer to a baking dish and cover with foil, watching so it doesn’t get too dry. Bake for 5-10 minutes.