Currant-lemon Pilaf Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
NORMA WRENN
2 tbsp: Butter,
1/2 cup: Onion, minced
1 cup: Long-grain white rice,
14 1/2 ounce: Can low-salt chicken broth,
1/2 cup: Water,
1/4 cup: Fresh lemon juice,
2 tsp: Grated lemon peel,
1/3 cup: Dried currants,
1/4 cup: Slivered almonds, toasted
Directions:
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
Source from luhu.jp
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
Source from luhu.jp