Curried Rice Pilaf (Low-fat / Low-cholesterol)

     Serve with roast pork, lamb or chicken. If you can't find either imported or domestic basmati rice, use long-grain white rice. To create a main dish, add cooked chicken, pork or ham.

Makes 8 servings

• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 1½ teaspoons curry powder
• 1½ cups basmati rice or long-grain rice
• ¼ cup currants
• 1 cinnamon stick
• 3 cups chicken broth
• 1 medium-size sweet red pepper, cored, seeded and thinly sliced
• 1 small carrot, pared and shredded
• ½ cup frozen peas
• ¼ cup sliced almonds, toasted

1. Heat oil in large skillet over medium heat ; add onion, sauté until browned, about 7 minutes.
2. Stir in curry powder and rice ; add currants, cinnamon stick and broth, bring to boiling, lower heat, cover and simmer 10 minutes.
3. Stir in sweet red pepper and carrot ; cover and simmer 5 minutes and sprinkle with peas.
4. Remove from heat and let stand, covered, 10 minutes ; sprinkle with almonds and serve.

BON APPÉTIT