New Delhi Rice

Course : Curry
Serves: 4
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1 tablespoon margarine
1 medium Onion -- chopped
1/2 teaspoon curry powder
1 teaspoon salt
1 teaspoon freshly ground pepper
1 can chicken broth
1 cup orange juice
1 cup rice
1/2 cup raisins
1/4 cup almonds -- slivered
1 teaspoon parsley

Preparation / Directions:

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.

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