Deceptively fancy-looking, this rice dish is tops!

1 cup uncooked basmati rice
2 cups veggie stock or water
2 tbsp olive oil
1/2 cup golden raisins
1/2 cup slivered almonds
1 onion, chopped fine
2 tbsp fresh cilantro, minced
2 tsp tumeric
1 tsp curry powder

Preheat your oven to 275 F. Place almonds on a baking sheet in a single layer and toast in the oven for about 10 minutes, or until golden.

In a medium saucepan, heat the oil. Throw in the onions, raisins, tumeric and curry powder and sauté for a few minutes, until the onions are tender. Turn heat up to high and quickly add the rice and water, stirring well. Bring to a boil, cover and reduce the heat to low. Cook for 10 minutes, or until rice is tender and all liquid is absorbed (don’t peek until 10 minutes is up, though!). Remove from heat and let rest for another 10 minutes. Take of lid and fluff up with a fork. Lightly stir in the minced cilantro and toasted almonds, and serve.

Serves 2-4