Rice With Currants

Ingredients

• 2 tablespoons butter
• 1 tablespoon finely chopped onion
• 1 cup long-grain rice
• 1 ½ cups fresh or canned chicken broth
• 2 tablespoons currants
• 1 strip lemon peel
• ½ bay leaf
• Salt to taste if desired

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    263 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 7 grams protein; 16 milligrams cholesterol; 590 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Preheat oven to 425 degrees.
2. Melt 1 tablespoon butter in a heavy saucepan with tight-fitting lid and add the onion. Cook, stirring, until onion is wilted. Add the rice and cook, stirring, about 30 seconds. Add all the remaining ingredients except the 1 tablespoon butter and bring to a boil.
3. Cover and place in the oven. Cook exactly 17 minutes. Uncover and stir. Discard the bay leaf. Fluff rice with a fork and stir in the remaining butter.

25 minutes