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