1/4 c. chopped onion
1/4 c. thinly sliced celery
2 tsp. curry powder
2 tbsp. butter
1 c long grain rice
2 c. water
1/4 c. raisins
2 tsp. instant beef bouillon granules
1/4 tsp. salt
1/2 c. coarsely chopped cashews

In a 2 quart saucepan cook onion, celery and curry powder in butter until celery is tender but not brown. Add rice. Stir in water, raisins, bouillon granules and salt. Cover pan and bring to boiling. Reduce heat; cover and simmer 15 minutes or until rice is done. Let stand, covered for 10 minutes. Just before serving, stir in the chopped cashews and toss lightly to mix. Garnish with toasted coconut, if desired. Makes 6 servings.