| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Side dish | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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)
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