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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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 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.
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