New Delhi Riceside dish 1 tablespoon margarine 1 onion; chopped 1/2 teaspoon curry powder 1 teaspoon salt 1 freshly ground pepper 1 can chicken broth 1 cup orange juice 1 cup rice 1/2 cup raisins 1/4 cup almonds; slivered 1 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) |
