Preheat oven to 350
2 TBL olive oil
1 small onion, diced fine
1 carrot, diced fine
1/2 tsp cinnamon
1 cup rice
2 cups chicken broth
1/3 cup currents
Zest of one orange
1/4 tsp salt

Saute almonds in olive oil until golden.

Add onion, carrots and cinnamon, stir. Cook 3 minutes.

Add rice and cook until translucent.

Add chicken broth, currents, orange zest, and salt.. Bring to boil.

Pour into a buttered, 1 1/2 quart casserole dish. Cover and bake 45 to 60 minutes or until cooked through and tender.

Sprinkle with chopped green onions and serve.