currant and almond pilaf

from everyday food magazine

in a small saucepan, melt 1 T butter over medium. add 1 C long-grain white rice. cook, stirring, until lightly toasted, about 5 minutes. add 1 1/2 C water or chicken broth and bring to a boil. reduce heat to low, cover, and cook until tender, about 15 minutes. remove pan from heat and let stand, covered, 5 minutes. stir in 1/4 C currants and 2 T toasted sliced almonds. season with coarse salt and ground pepper.