Currant-Lemon Pilaf

1. 1

   Melt butter in heavy large saucepan over medium heat.

2. 2

   Add onion and saute until translucent, about 5 minutes.

3. 3

   Add rice; stir to coat with butter mixture, about 1 minute.

4. 4

   Mix in broth, water, lemon juice, lemon peel and currants.

5. 5

   Bring mixture to boil, stirring occasionally.

6. 6

   Cover pan, reduce heat to medium-low and cook until liquids are absorbed and rice is tender, about 20 minutes.

7. 7

   Season with salt and pepper.

8. 8

   Mix in almonds and serve.

No additional tips available.