Currant-Lemon Pilaf

Ingredients

  • 2 tablespoons (¼ stick) butter
  • ½ cup minced onion
  • 1 cup long-grain white rice
  • 1 14 ½-ounce can low-salt chicken broth
  • ½ cup water
  • ¼ cup fresh lemon juice
  • 2 teaspoons grated lemon peel
  • + 2 more ingredients
    • 1/3 cup dried currants
    • ¼ cup slivered almonds, toasted

1. 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 h...

View full recipe at SpringPad

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