Currant Lemon Pilaf Recipes

CURRANT-AND-ALMOND PILAF

Currant-and-Almond Pilaf image

Try this currant-studded pilaf as a side with our Chicken Cutlets with Herb Butter.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1 cup long-grain white rice
1 1/2 cups water or reduced-sodium chicken broth
1/4 cup currants
2 tablespoons toasted sliced almonds
Coarse salt and ground pepper

Steps:

In a small saucepan, melt butter over medium. Add rice. Cook, stirring, until lightly toasted, about 5 minutes. Add water or reduced-sodium chicken broth and bring to a boil.
Reduce heat to low, cover, and cook until tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes. Stir in currants and almonds. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 246 g, Fat 5 g, Fiber 1 g, Protein 6 g

LEMON RICE PILAF

Lemon Rice Pilaf image

No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 cup uncooked jasmine or long grain white rice
2 tablespoons butter
1 cup sliced celery
1 cup thinly sliced green onions
1 tablespoon grated lemon zest
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CURRANT-LEMON PILAF

Currant-Lemon Pilaf image

Provided by Lynn Hagee

Yield Serves 4

Number Of Ingredients 9

Ingredients

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

Steps:

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.

RICE AND CHICKEN PILAF WITH DRIED CURRANTS AND TOASTED ALMONDS

Rice and Chicken Pilaf with Dried Currants and Toasted Almonds image

Categories Chicken Rice Sauté Low Fat Kid-Friendly Quick & Easy Currant Dried Fruit Almond Cinnamon Simmer Bon Appétit Small Plates

Yield Makes 4 (main-dish) servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 onion, cut through root end into 1/4-inch-thick wedges
12 ounces skinless boneless chicken thighs, cut crosswise into 1/4-inch-wide strips
1 garlic clove, minced
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup dried currants
2 cinnamon sticks, broken in half
4 cups canned low-salt chicken broth
2 tablespoons sliced almonds, toasted

Steps:

Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4 minutes. Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.

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