Recipe courtesy of Sandra Lee
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20 min
5 min
4 servings



In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron.

Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot.

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