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Currant-lemon pilaf

Yield: 4 Servings MMM

Ingredients:

• 2 tb Butter
• 1/2 c Onion; minced
• 1 c Long-grain white rice
• 14 1/2 oz Can low-salt chicken broth
• 1/2 c Water
• 1/4 c Fresh lemon juice
• 2 ts Grated lemon peel
• 1/3 c Dried currants
• 1/4 c Slivered almonds; toasted

Instructions:

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

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