Boil the brown rice in plenty of salted water, drain and keep warm. In a small saucepan, cover the currants with red wine vinegar and simmer for 3 minutes. Reserve the liquid.
Heat 30ml olive oil in a non-stick frypan over low heat. Add the onion, season with salt and pepper and cook 20-30 minutes, stirring occasionally, until caramelised. Add the currants and vinegar and stir.
Combine the cooked rice, parsley, mint and chillies in a large bowl. Add remaining olive oil and lemon juice and stir.
Add half the onions and half the pine nuts and toss to combine. Top with remaining onions and pine nuts.