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Ingredients
2 tablespoons butter
1 tablespoon finely chopped onion
1 cup long-grain rice
1 ½ cups fresh or canned chicken broth
2 tablespoons currants
1 strip lemon peel
½ bay leaf
Salt to taste if desired
Nutritional analysis per serving (4 servings)
41 grams carbs; 17 milligrams cholesterol; 240 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 1 gram fiber; 361 milligrams sodium; 4 grams protein; 3 grams sugar
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.
Private Notes