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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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)

Rating: Unrated
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.