Curried Rice With Almonds
|Chopped onion||1⁄4 Cup (4 tbs) (Use About 1 Small Onion)|
|Uncooked regular rice||2 Cup (32 tbs)|
|Instant chicken bouillon||1 1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Curry powder||1⁄4 Teaspoon|
|Hot water||2 2⁄3 Cup (42.67 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
1. Place onion and margarine in 3-quart casserole. Cover tightly and microwave on high (100%) until onion is crisp-tender, 2 to 3 minutes.
2. Stir in rice, bouillon, allspice, turmeric, curry powder and pepper. Mix in water. Cover tightly and microwave on high (100%) 7 minutes; stir. Cover and microwave until liquid is almost absorbed, 8 to 10 minutes longer; stir. Cover and let stand 10 minutes (rice will absorb liquid while standing). Stir in almonds.