1 tbsp. butter, melted
1 tbsp. minced onion
1 c. raw brown rice
1 env. MBT chicken broth
2 c. boiling water
1/2 c. part orange juice and part sherry
1/4 c. golden raisins and chopped Turkish dried apricots
1/4 c. pine nuts (or slivered almonds or sunflower seeds)
Chopped fresh mint or pinch dried
Chopped scallions for garnish

Melt butter in saucepan. Add minced onion and rice. Stir until rice is coated, over low heat. Add MBT chicken envelope, boiling water, and the 1/2 cup orange juice and sherry, combined. Add raisins, orange peel and apricots. Bring to a boil. Cover and reduce heat to low. Simmer about 45 minutes or until rice is tender and liquid is absorbed. Stir in mint and pine nuts. Put in serving dish. Sprinkle with chopped scallions. Serves 6.