1 lb. pork sausage
1 lg. onion, chopped
Salt and pepper to taste
1/2 tsp. hot Madras curry powder
1 3/4 c. plus 1 tbsp. water
1/2 tsp. salt
1 c. long grain rice
Pinch of saffron
1/4 c. slivered almonds
1/4 c. raisins
2 tbsp. butter

Crumble and brown sausage, drain. Set aside. Brown onion, add sausage back to pan. Season with salt, pepper and curry.

In 1 1/2 quart saucepan, bring water to a boil. Add salt, rice, and saffron. Bring to boil. Cover and simmer until rice is tender.

In small skillet, melt butter. Heat raisins and nuts. Mix all together. Adjust seasonings. Serves 6.