6 tablespoons margarine
1 cup rice
1.5 cups finely chopped onion
1/2 teaspoons salt
1 bay leaf, crumbled
1/4 teaspoon cinnamon
1/2 cup raisins
1/2 cup sliced toasted almonds
2 cups vegetable stock
Preheat the oven to 375F. melt the margarine in a skillet. Stir in the rice and cook over low heat until all the grains glisten. Add the onion and cook, stirring until they are soft. Put the mixture into a 1.5 quart casserole. Add the salt, bay leaf, cinnamon, raisins and almonds. Heat the broth to a boil, mix with all the ingredients in the casserole, cover and bake for 45 minutes.
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