Friday, November 25, 2016


1/4 cup olive or canola oil
1/2 cup minced sweet onion
1/2 cup diced celery
1 cup uncooked long-grain rice
1 can (14 1/2-oz) chicken broth
1/2 cup water
1/3 cup dried currants
2 tbsp fresh lemon juice
1/4 cup sliced toasted almonds
1 tbsp fresh chopped parsley

In a large saucepan, heat oil until hot; add onion and celery. Saute onion and celery until crisp tender. Add the rice and continue to saute for 3 minutes. Add broth, water, currants, and lemon juice; bring to a boil, stirring occasionally.

Cover pan and reduce heat to medium-low; cook about 20 minutes until liquid is absorbed and rice is tender. Remove from heat; add almonds and parsley. Replace cover and let set 5 minutes. Fluff with a fork before serving.

Note: This file photo is not exactally like this recipe.

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