New Delhi Rice
Yield
4 servingsPrep
20 minCook
40 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon | margarine |
|
| 1 | each |
onions
chopped |
|
| ½ | teaspoon | curry powder |
|
| 1 | teaspoon | salt |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | can | chicken broth |
*
|
| 1 | cup | orange juice |
|
| 1 | cup | rice |
|
| ½ | cup | raisins, seedless |
|
| ¼ | cup |
almonds
slivered |
*
|
| 1 | x | parsley leaves |
*
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
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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