Recipe information
Yield
Serves 4
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
Preparation
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.
