Currant-and-Curried Rice

Ingredients

• 1 ½ tablespoons butter
• 1 medium onion, coarsely chopped
• ¼ cup currants or chopped raisins
• 1 cup uncooked long-grain or basmati rice (regular rice, not converted)
• ¼ teaspoon curry powder, more if desired
• ½ teaspoon salt
• Grinding of black pepper
• 2 cups chicken stock or a 13-oz. can of broth

Directions

Yield: 6 servings

Melt butter in a medium, heavy-bottomed saucepan. Saute the onion and currants until onion is translucent. Stir in the rice grains, curry powder, salt and pepper. Continue cooking until rice is light golden. Add the chicken stock and mix well. Heat to boiling, reduce heat to simmer, cover pan tightly and simmer for about 14 minutes without stirring or lifting the lid. Remove from heat and toss lightly with a fork before serving.

-Cincinnati Post
*serve with Chicken Normandy (Poultry)