Curried Rice
1/4 cup shopped onion
1/4 cup thinly sliced celery
2 to 3 teaspoons curry powder
2 tablespoon butter or margarine
1 cup long grain rice
2 cups water
1/4 cup raisins
2 teaspoons instant beef bouillon granules
1/4 teaspoon salt
1/2 cup coarsely chopped cashews
In a 2-quart saucepan cook onion, celery, and curry powder in butter or margarine till celery is tender but not brown. Add rice. Stir in water, raisins, bouillon granules, and salt. Cover pan and bring to boil. Reduce heat; cover and simmer 15 minutes or till rice is done. Let stand covered for 10 minutes. Just before serving, stir in chopped cashews and toss lightly to mix. Makes 6 servings.
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