MMMMM------------------------NORMA WRENN-----------------------------
2 tb Butter
1/2 c Onion; minced
1 c Long-grain white rice
14 1/2 oz Can low-salt chicken broth
1/2 c Water
1/4 c Fresh lemon juice
2 ts Lemon peel; grated
1/3 c Dried currants
1/4 c Slivered almonds; toasted
Melt butter in heavy large saucepan over medium heat. Add onion and
saute until translucent, about 5 minutes. Add rice, stir to coat with
butter mixture, about 1 minute. Mix in broth, water, lemon juice,
lemon peel and currants. Bring mixture to boil, stirring
occasionally. Cover pan, reduce heat to medium-low and cook until
liquids are absorbed and rice is tender, about 20 minutes. Season
with salt and pepper. Mix in almonds and serve.
