Title: NEW DELHI RICE
Categories: Side dish
Yield: 4 servings
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)
