1. In a small saucepan prepare pilaf according to package directions. Remove saucepan from heat; let stand, covered, 5 minutes.
2. Meanwhile, prepare orange segments. Using a small paring knife, cut away peel. Working over a large bowl to catch the juice, cut between membranes to remove orange segments. Squeeze membranes over bowl to release additional juice. (Juice should measure about 3 tablespoons.) Add oil, onion, currants and tarragon; toss lightly to combine.
3. Add pilaf to orange mixture; toss gently to combine. Season with pepper to taste, and serve.

Per serving: 259 calories, 6g fat, 0g saturated fat, 0mg cholesterol, 2mg sodium, 48g carbohydrate, 8g fiber, 7g protein