- 2 cups uncooked instant rice
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 cup chopped toasted almonds
- 1/4 cup dried currants
- Prepare rice according to package directions, adding butter and salt. Just before serving, stir in almonds and currants. Yield: 4 servings.
Originally published as Almond Currant Rice in Quick Cooking March/April 1998, p18
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