Name: Currant-Lemon Pilaf
Yield: Serves 4
Ingredients: 2 tablespoons (1/4 stick) butter; 1/2 cup minced onion; 1 cup long-grain white rice; 1 14 1/2-ounce can low-salt chicken broth; 1/2 cup water; 1/4 cup fresh lemon juice; 2 teaspoons grated lemon peel; 1/3 cup dried currants; 1/4 cup slivered almonds, toasted

Recipe information

Yield
Serves 4

Ingredients

2 tablespoons (1/4 stick) butter

1/2 cup minced onion

1 cup long-grain white rice

1 14 1/2-ounce can low-salt chicken broth

1/2 cup water

1/4 cup fresh lemon juice

2 teaspoons grated lemon peel

1/3 cup dried currants

1/4 cup slivered almonds, toasted

Preparation

Melt butter in heavy large saucepan over medium heat. Add onion and sauté 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.

TagsPilaf Onion Root Vegetable Vegetable Rice Rice & Grains Lemon Citrus Fruit Dried Currant Dried Fruit Almond Nut Side Dinner Simmer Bon Appétit

Recipe notes

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