Currant-Lemon Pilaf

• 2 tablespoons (1/4 stick) butter
• 1/2 cup minced onion
• 1 cup long-grain white rice
• 1 14 1/2-ounce can low-salt chicken broth
• 1/2 cup water
• 1/4 cup fresh lemon juice
• 2 teaspoons grated lemon peel
• 1/3 cup dried currants
• 1/4 cup slivered almonds, toasted

1. Melt butter in heavy large saucepan over medium heat.
2. Add onion and saute until translucent, about 5 minutes.
3. Add rice; stir to coat with butter mixture, about 1 minute.
4. Mix in broth, water, lemon juice, lemon peel and currants.
5. Bring mixture to boil, stirring occasionally.
6. Cover pan, reduce heat to medium-low and cook until liquids are absorbed and rice is tender, about 20 minutes.
7. Season with salt and pepper.
8. Mix in almonds and serve.

butter, onion, longgrain white rice, lowsalt chicken broth, water, lemon juice, currants, slivered almonds

Taken from www.epicurious.com/recipes/food/views/currant-lemon-pilaf-883 (may not work)