- 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
- Melt butter in heavy large saucepan over medium heat. Add onion and sauté 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.