Recipe - New Delhi Rice

1 tablespoon Margarine
1 Onion; chopped
One half teaspoon Curry powder
1 teaspoon Salt
Freshly ground pepper
1 cn Chicken broth
1 cup Orange juice
1 cup Rice
One half cup Raisins
One fourth cup 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)