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Saffron Rice with Currants
Recipe courtesy Sandra Lee, 2007
Show:  Semi-Homemade Cooking with Sandra Lee
Episode:  Sweet and Savory Grilling
2 cups low-sodium chicken broth
2 cups instant rice
1/4 teaspoon salt
1 pinch saffron threads
2 tablespoons currants

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.

Other Recipes from this Episode
Guava and Rosemary Glazed Chicken Breast
Sauteed Bananas over Ice Cream with Oatmeal-Rum Cookie
Cranberry Margarita

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings

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