1 tb Margarine
1 Onion; chopped
1/2 ts Curry powder
1 ts Salt
Freshly ground pepper 1 cn Chicken broth
1 c Orange juice
1 c Rice
1/2 c Raisins
1/4 c Almonds; slivered
Parsley In a large skillet, melt margarine and cook onions (which have been seasoned with curry, salt and pepper) until soft. Add broth, juice, rice and raisins; bring to a boil. Reduce heat, cover and simmer 20 minutes, or until rice is tender and liquid is absorbed. Stir in almonds. Garnish with parsley. (MM’d by Nancy Hagfors – GXDB48A on Prodigy; N.HAGFORS on GEnie)