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)