New Delhi Rice

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

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)