New This Month

Currant-and-Almond Pilaf

Try this currant-studded pilaf as a side with our Chicken Cutlets with Herb Butter.

  • Servings: 4

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 Add a comment