Lemon Rice with Almond and Currants

This is another wonderful variation of what to do with Rice. Another typical old European dish, the combination of Lemon, Cinnamon with the Almonds and Currants makes this very nourishing and tasty.

Ingredients:

  Lemon, 1
  Rice, 1 cup
  Water 2 cups
  Salt, half teaspoon
  Cinnamon powder, half teaspoon
  Butter, 1 tablespoon
  Diced Almonds, 2/3 cup
  Currants, 2/3 cup
  Dry White Wine, 1 cup
  Fresh Peas, 1 cup
  Honey (to garnish)

1. Grate the skin off the Lemon, then squeeze the juice

2. Bring the Rice to the boil, covered, with the salt, cinnamon, butter and lemon peel and juice, then simmer until most of the water is absorbed (about 10 minutes). Stir only a couple of times, otherwise keep covered. Remove from the heat.

3. Simmer the Almonds and Currants in the wine for 7 minutes.

4. Fluff the rice with a fork, then add the wined Almonds and Currants.

5. Stir in the fresh Peas, then very slowly simmer, covered, for 5–7 minutes, taking care the Rice doesn't stick (a splash of boiling water can be added if needed). Remove from the Heat and let sit for a couple of minutes.

Serve into small bowls and when warm, garnish with a teaspoon of Honey.