1) Wash the rice. Place in a small pot with 2 cups water and ½ teaspoon salt. Bring to a boil and simmer for about 50 minutes or until all of the water is absorbed. Let stand for 10 minutes
2) While the rice is cooking, cut the kale into large pieces and blanch the kale. Bring a medium pot of salted water to boil. Dunk the kale in the water for about 60 seconds and then remove and let cool. Squeeze out the excess water.
3) Heat 2 tablespoons of olive oil in a medium skillet and sauté the kale for a couple of minutes. Then add the currants, pine nuts and spices. Add the rice and toss to combine. Adjust olive oil and salt to taste, and add fresh mint to finish.