This makes a lovely meal served with chicken or pork, steamed carrots and a light fruit salad. (My personal favorite fruit salad: honey melon, kiwi and fresh raspberries with a splash of lemon juice and a sprinkling of vanilla sugar).
- Melt margarine.
- Add onions and saute.
- Add rice and curry or tumeric and cook until grains of rice are all coated.
- Stir in half the lemon peel and all the broth.
- Bring to a boil.
- Cover and simmer over low heat for 20- 25 minutes.
- Stir in remaining lemon peel and chives just before you serve.