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| Currant-Lemon Pilaf Recipe |
Category: Fruits
Rating:
N/A
Servings: 4
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Ingredients
----NORMA WRENN----
2 tablespoon 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 teaspoon grated lemon peel
1/3 cup dried currants
1/4 cup slivered almonds; toasted
Cooking Directions:
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 Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen" on Nov 19, 97
fruits,grains,quick/easy
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