No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Currant-and-Almond Pilaf

Try the rice pilaf with sauteed chicken.

  • Prep:
  • Total Time:
  • Servings: 4
Currant-and-Almond Pilaf

Source: Everyday Food, May 2009


  • 1 tablespoon butter
  • 1 cup long-grain white rice
  • 1 1/2 cups water or reduced-sodium chicken broth
  • 1/4 cup currants
  • 2 tablespoons toasted sliced almonds
  • Coarse salt and ground pepper


  1. In a small saucepan, melt butter over medium. Add rice. Cook, stirring, until lightly toasted, about 5 minutes. Add water or reduced-sodium chicken broth and bring to a boil.

  2. Reduce heat to low, cover, and cook until tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes. Stir in currants and almonds. Season with coarse salt and ground pepper.


Reviews (1)

  • mariekoran 5 Jul, 2010

    My currants have lots of kinda large seeds in them. I have seen lots of recipes using whole currants, but don't say anything about the seeds. Do seedless currants exist ? I just tolerate the seeds in mine, though they are kinda unplesant.

Related Topics