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

Ingredients

  • 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

Directions

  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.

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