The option of fresh fruit is open, also, but should cooks with the rice for at least 15 minutes. Add a little cinnamon or pumpkin pie spice. If you like heat, chili powder or chili peppers should make a difference. I put Mexican chili which I have been adding to some dishes and that works well.
I like the almonds and raisins so I stayed with them.
1/2 cup chopped green onions
1/4 teaspoon minced garlic
2 tablespoons olive oil
1 1/2 cups uncooked long grain rice
1/2 teaspoon curry powder
3 cups organic low-salt vegetable broth
1 cup broccoli florets
1/4 cup sliced yellow pepper
1/2 cup sliced red pepper
1/2 cup golden raisins
1/2 cup chopped almonds, toasted
In a large skillet, saute 1/4 cup onions and garlic in butter until tender.
Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned.
In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender.
In a separate pan, saute broccoli and bell pepper for 5 minutes and add to the rice mixture.
Remove from the heat; stir in raisins, almonds and additional green onions.
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