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)