Curried Orange Rice

1/4 c olive oil
1 med. onion, chopped
2 t curry powder
1 c uncooked brown rice
1 c orange juice
1 1/2 - 2 1/2 c chicken broth
1/2 t salt
1/2 c seedless raisins
1 bay leaf
3 T toasted sliced or slivered almonds

Melt butter in heavy saucepan. Sauté onion until soft and golden but not brown. Stir in curry powder and rice. Cook 2 minutes longer, stirring constantly. Add remaining ingredients; stir with fork. Bring to boiling; lower heat; cover and simmer 15 to 20 minutes, or until rice is tender and liquid has been absorbed. You will probably have to add more broth periodically. Remove bay leaf before serving, and stir in the almonds. Serves 6.