4 Tbsp. Butter
| 2-3 Tsp. Curry Powder |
| 1/2 Cup Chopped Onion |
| 3 Tbsp. Flour |
| 1/4 Tsp. Salt |
| Dash Pepper |
| 1 1/2 Cups Chicken Broth |
| 2 Cups Diced Cooked Turkey |
| 1 Tsp. Shredded Lemon Peel |
| 2/3 Cup Long Grained Rice |
| 1/4 Cup Cashews |
| 2 Tbsp. Chopped Pimento |
Heat curry in melted butter for 2-3 minutes. Add onion and cook till tender but not brown. Blend in flour, salt and pepper, stirring well. Add chicken broth and stir until boiling. Cook 2 minutes longer. Add cooked turkey and shredded lemon peel. Heat mixture to boiling.
Cook rice according to package directions. Stir in cashew nuts and pimiento. Serve turkey mixture over rice. Makes 4-6 servings.