Currant-lemon pilaf

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
½ cup Onion; minced
1 cup Long-grain white rice
14½ ounce Can low-salt chicken broth
½ cup Water
¼ cup Fresh lemon juice
2 teaspoons Grated lemon peel
⅓ cup Dried currants
¼ cup Slivered almonds; toasted

Directions

NORMA WRENN

Melt butter in heavy large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add rice, stir to coat with butter mixture, about 1 minute. Mix in broth, water, lemon juice, lemon peel and currants. Bring mixture to boil, stirring occasionally. Cover pan, reduce heat to medium-low and cook until liquids are absorbed and rice is tender, about 20 minutes. Season with salt and pepper. Mix in almonds and serve.

Source: Bon Appetit 11/95

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