1/4 c. butter
1 med. onion, chopped (about 1/2 cup)
1 1/2 c. uncooked, regular rice
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. turmeric
1/4 tsp. curry powder
1/8 tsp. pepper
3 1/2 c. chicken broth
1/4 c. blanched, slivered almonds
DIRECTIONS:
Heat oven to 350 degrees. Melt butter in skillet. Add onions and rice. Cook and stir until rice is yellow and onion is tender. Stir in next 5 seasonings. Pour into greased 2 quart casserole.
Heat chicken broth to boiling. Stir into rice mixture. Cover tightly. Bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Stir in almonds.
Chicken broth can be made by dissolving 4 chicken bouillon cubes in 3 1/2 cups boiling water or used canned chicken broth.
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