Melt butter in heavy saucepan over med. heat. Add onion and saute until translucent, about 5 min. Add rice, stir to coat with butter mixture, about 1 min. Mix in broth, water, lemon juice, lemon peel and currants.
Bring mixture to boil, stirring occasionally. Cover pan, reduce heat to med-low and cook until liquids are absorbed and rice is tender, about 20 minutes. Season with salt and pepper. Mix in almonds and serve
Originally Submitted
7/27/2008
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