---------- Recipe via Meal-Master (tm) v8.02
  Categories: Blank
       Yield: 6 servings
       1 ea Zest (peel) of 1 orange
       1 x  Juice of 1 orange
       1 c  Rice
       1 x  Water to add to orange
       1 ea Raw carrot
       1 x  Juice to make 1.5 c
       1 x  1 or 2 T Raisins
       1 x  2 or 3 T Almonds (any form
     1/2 c  Sugar
       1 x  Blanched almonds, whole,
     1/2 t  Salt
       1 x  Slivered, halved, etc.)
       3 T  Butter or oil
   1.  Remove zest (thinnest part of skin--orange only, as little white as
   possible) from orange using swivel-bladed peeler. Trim ragged edges off
   zest,  Slice into long, thin strips. Set aside.
   2. Squeeze orange to extract juice; strain; add enough water to make 1.5
   cups.  Set aside.
   3. Soak raisins in water to cover, or 1 tbsp. sherry
   4. Shred carrot (food processor, hand grater, etc.) Set aside.
   5. Melt 2 tablespoons of the butter or oil in the pot to be used to cook
   rice.  Put a light under pot. When oil starts bubbling, add almonds,
   stir-fry briefly till they brown slightly, remove, set aside.
   6. Add remaining batter and carrots. Stir-fry carrots for 2-3 minutes;
   carrots will absorb all the oil in the pot.
   7. Add to pot: water/orange juice mixture, sugar, salt, orange peel.  Turn
   up heat, bring to boil.
   8. When mixture boils, add rice; drain carrots, add them.