Recipe - Currant-Lemon Pilaf

NORMA WRENN
2 tablespoon Butter
One half cup Onion; minced
1 cup Longgrain white rice
14 One half ounce Can lowsalt chicken broth
One half cup Water
One fourth cup Fresh lemon juice
2 teaspoon Grated lemon peel
1/3 cup Dried currants
One fourth 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 mediumlow 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 MMRecipes Digest V4 #300 by "Deborah Kühnen"
DEBKUHNEN@classic.msn.com on Nov 19, 97