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Categories:Viewed: 29 - Published at: 7 years ago
Ingredients
- 1 cup long grain rice
- 2 tablespoons margarine
- 10 ounces beef broth (1 soup can)
- 3/4 cup water
- 1/4 cup currants
- 2 tablespoons toasted pine nuts
Method
- Melt butter in skillet. Add the rice and brown till slightly golden. Add broth and water carefully. Add the currants, bring to a boil and cover and cook on low heat for about 45 minute to an hour. Don't peek at it. Serve with the pine nuts on top.