Currant Lemon Pilaf
Ingredients| NORMA WRENN 2 tbsp butter 1/2 cup onion, minced 1 cup long-grain white rice 14 1/2 oz can low-salt chicken broth 1/2 cup water 1/4 cup fresh lemon juice 2 tsp grated lemon peel 1/3 cup dried currants 1/4 cup slivered almonds, toasted |
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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
Servings:
4
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