|Olive oil||1 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), pressed|
|Curry powder||1 Tablespoon|
|Long grain white rice||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Currants/Raisins||2⁄3 Cup (10.67 tbs)|
|Cored diced granny smith apple||1⁄4 Cup (4 tbs) (Leave Skin On)|
|Chopped pecans/Almonds / pistachios||1⁄2 Cup (8 tbs)|
1. Heat a medium saucepan over medium heat and add the oil. When the oil is hot, add the onion, garlic, and curry powder, and cook over medium-low heat, stirring occasionally, until the onion is soft, about 5 minutes.
2. Stir in the rice and broth and bring to a boil. Cover, reduce heat to low, and cook about 20 minutes, or until the broth has been absorbed.
3. Stir in currants or raisins, apple, and nuts.