In a small saucepan prepare pilaf according to package directions. Remove saucepan from heat; let stand, covered, 5 minutes.
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.
Add pilaf to orange mixture; toss gently to combine. Season with pepper to taste, and serve.