Curried Rice With Almonds
|Onion||1 Small, chopped to make 1/4 cup|
|Long grain rice||3⁄4 Cup (12 tbs), uncooked|
|Chicken bouillon granules||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 2 to 3 minutes or until crisp-tender.
2. Stir in remaining ingredients except water and almonds. Stir in water. Cover tightly and microwave 15 to 17 minutes, stirring after 7 minutes, until most of the liquid is absorbed.
3. Let stand covered 10 minutes (rice will absorb liquid while standing). Stir in almonds.