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Currant-lemon Pilaffruits, grains ----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 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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