1/4 c. butter
1 med. onion, chopped (about 1/2 c.)
1 1/2 c. regular rice, uncooked
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. turmeric
1/4 tsp. curry powder
1/8 tsp. pepper
3 1/2 c. chicken broth
1/4 c. blanched slivered almonds

Heat oven to 350 degrees. Melt butter in skillet. Add onion and rice; cook and stir until rice is yellow and onion is tender. Stir in next 5 seasonings. Pour into ungreased 2-quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly; bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Stir in almonds. 8 servings (1/2 cup each).