Heat oil in a large saucepan over mediumhigh heat. Add onion and celery; sauté 5 minutes or until tender. Add broth, rice, and currants; bring to a boil. Cover, reduce heat, and simmer 55 minutes or until rice is tender and liquid is absorbed. Stir in pine nuts, salt, pepper, and lemon juice.
Oxmoor House Healthy Eating Collection
