Ingredients:
3 cups water
2 cups rice
1 cup almonds, chopped
1 cup onion, chopped
1/4 cup white wine
2 chicken broth envelopes
2 tbsps curry
4 tsp margarine
Preparing:
Fry the almonds in margarine until brown and set aside.
Fry in the same pan, the onion with the rice, curry and chicken broth for 15 minutes.
Add water and wine and cook over medium heat until all the water evaporates.
Add almonds and serve.
