Try this Currant-Lemon Pilaf recipe, or contribute your own.
Suggest a better descriptionMelt 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. Source: Bon Appetit 11/95 Posted to MM-Recipes Digest V4 #300 by "Deborah K?hnen"
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 295 | ||
Calories from Fat: 55 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 45.4mg | 2 % | |
Potassium 203.3mg | 5 % | |
Total Carbohydrate 55.8g | 16 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 54.1g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 295
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