500 ml water 2 cup
10 ml chicken bouillon 2 tsp
250 ml rice 1 cup
5 ml curry powder 1 tsp
2 celery stalks, thinly sliced
2 medium onions, chopped
375 ml rutabaga, finely diced 1 1/2 cup
45 ml butter 3 tbsp
50 ml raisins 1/4 cup
50 ml toasted almonds, chopped 1/4 cup
1 ml cinnamon 1/4 tsp
1 ml cardamon 1/4 tsp
dash nutmeg
dash pepper
In large saucepan; combine water, chicken bouillon, rice and curry powder. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes. Let stand 5 minutes. Fluff with a fork. In the meantime, in large saucepan; saute celery, onion and rutabaga in butter until limp. Stir in rice mixture and remaining ingredients. Heat and serve.
Serves 6