Rice With Currants
- Total Time
- 25 minutes
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Ingredients
- 2tablespoons butter
- 1tablespoon finely chopped onion
- 1cup long-grain rice
- 1½cups fresh or canned chicken broth
- 2tablespoons currants
- 1strip lemon peel
- ½bay leaf
- Salt to taste if desired
Nutritional analysis per serving (4 servings)
240 calories; 6 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; 4 grams protein; 361 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 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.
- Step 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.
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