Saffron Rice With Currants

Ingredients

• 3 tablespoons butter
• 2 tablespoons finely chopped onion
• 1 ½ cups long-grain rice
• 2 ¼ cups fresh or canned chicken broth
• ¼ cup currants
• 1 strip of lemon peel
• 1 bay leaf
• ½ teaspoon saffron threads
• Salt to taste, if desired

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    200 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 5 grams protein; 12 milligrams cholesterol; 443 milligrams sodium

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

Serves 8

Preparation

1. Preheat the oven to 425 degrees.
2. Melt 1 tablespoon of the butter in the top part of a double boiler placed directly on the stovetop over medium-high heat. Add onion. Cook, stirring, until onion is wilted. Add rice and cook, stirring, for about 30 seconds. Add all remaining ingredients except the remaining butter and bring to a boil.
3. Cover and place in the oven. Cook exactly 20 minutes. Remove and discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter. Cover.
4. Assemble the double boiler; that is, place the pot containing the rice over simmering water in the bottom half of the double boiler and let stand until ready to serve.

30 minutes