Instructions: In a 10-inch skillet, cook and stir rice in margarine or butter over medium heat until lightly browned. Carefully add broth, water and currants. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes, or until rice is tender and liquid is absorbed.

Transfer to serving dish and sprinkle with nuts.

NOTES : Sally created this elegant rice pilaf for quick entertaining.

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