| 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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