• 1 tablespoon vegetable oil
• 2 cups onions, chopped
• 2 cups carrots, diced
• 3 cups Brown Basmati Rice, uncooked
• 1½ cups Lentils, rinsed, sorted
• 1 cup raisins
• 2 teaspoons curry powder
• 1½ teaspoons salt
• 1½ teaspoons cinnamon, ground
• 1½ teaspoons cardamom
• 1 quart water
• 1 quart vegetable broth
• 1½ cups slivered almonds, toasted

Sauté onions and carrots in oil until onions are tender. Add brown basmati, lentils, raisins, curry powder, salt, cinnamon and cardamom; cook for 2 to 3 minutes. Add water and vegetable broth; bring to boil. Reduce heat, cover and simmer 30 minutes. Let stand for 5 minutes. Blend in slivered almonds.