Currant-Lemon Pilaf
- --------------------------------NORMA WRENN--------------------------------
- 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
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
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"
