In medium saucepan, heat oil over medium heat. Add onions; cook 8 minutes, stirring frequently. Add allspice and cinnamon; cook 2 minutes, stirring frequently. Add rice pilaf mix; cook 30 seconds, stirring occasionally.

Add water, contents of Spice Sack and currants; bring to a boil.

Cover; reduce heat to low. Simmer 20 minutes.

Stir in almonds and pinenuts. Cover; remove from heat. Let stand 5 minutes. Salt to taste, if desired.