Rice With Currants

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

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

butter, onion, longgrain rice, chicken broth, currants, lemon peel, bay leaf, salt

Taken from cooking.nytimes.com/recipes/2448 (may not work)