Ingredients

2 C. chicken broth
1 C. brown basmati rice, well rinsed
2 tsp. virgin olive oil
1 small onion, chopped
1 to 1-1/2 tsp. curry powder
1 Tbsp. raisins
1/2 C. green peas, thawed if frozen
6 hazelnuts, chopped

Cooking Instructions

In medium-sized saucepan, bring broth and rice to a boil. Cover and simmer 40 minutes until water is absorbed and rice is tender. Drain, if necessary. Meanwhile, heat oil in a nonstick skillet and Saute onion until softened. Stir in curry powder. Add onion, raisins and peas to rice, and heat through. Garnish with nuts.
 
 
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