Ham Pilaf


1 tablespoon butter
2 cups chicken stock
1 cup white rice
1/4 cup currants
1 cup diced ham
1/4 cup pine nuts


In a medium saucepan, combine butter and stock. Bring to a boil, add rice, cover, and reduce heat to low. Cook for 15 to 20 minutes, or until the liquid is almost completely absorbed. Add the currants, remove from the heat, and let sit for 5 minutes. Stir in the ham and pine nuts, and serve.


Serves 4.

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