Source: Food.com
By Carrie Ann

Ingredients:
1 medium onion , finely chopped
3 cloves garlic , finely chopped
3 tablespoons olive oil
7 teaspoons curry powder
2 cups long grain white rice
3 1/4 cups chicken broth
1 teaspoon salt
3/4 cup raisins
2/3 cup slivered almond , toasted
1/2 cup chopped dried apricot

Prep Time: 20 mins
Cook Time: 28 mins
Total Time: 48 mins

Directions:
1. In a large saucepan, cook onion and garlic in oil over moderately low heat, stirring, until softened.
2. Add curry powder and rice and cook,stirring, for 1 minute.
3. Add chicken broth and salt.
4. Boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear to be dry, about 8 minutes.
5. Reduce heat to as low as possible.
6. Cook,covered,about 10-15 minutes more.
7. Remove from heat.
8. Let stand 5 minutes.
9. Stir in raisins, apricots and almonds and serve.

Servings: 8

Source: Food.com
By Queen Dana

Ingredients:
1 tablespoon oil
1/4 cup onion , chopped
1 garlic clove , minced
salt and pepper
1/2 teaspoon ground ginger
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 dash nutmeg
1 pinch cayenne
1/2 teaspoon vanilla extract
1/2 cup tomato , diced
1/2 cup raisins
1/4 cup almonds
1 cup chickpeas , cooked
1 boneless skinless chicken breast , chopped into bites size pieces

Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins

Directions:
In a 3 quart sauce pan saute onion and garlic in oil. Add ginger, coriander, cumin, cinnamon, nutmeg and cayenne. Simmer for a minute. Stir in tomatoes, almonds, raisins, chickpeas and vanilla. Add chicken. Put your burner as low as it will go. Let cook for 1 hour or until chicken is done.

Servings: 2

Source: Food.com
By Sydney Mike

Ingredients:
1 (1 lb) box rotini pasta
1 1/2 cups cooked ham , about 1/2 lb, slivered
1 teaspoon garlic , finely chopped
1/4 cup virgin olive oil
2 tablespoons unsalted butter
3/4 cup dark raisin
1/2 cup walnuts , coarsely chopped
1/4 cup fresh parsley , chopped
1 tablespoon pimiento , chopped
2 tablespoons parmesan cheese (optional)

Prep Time: 0 mins
Cook Time: 10 mins
Total Time: 10 mins

Directions:
1. Cook the rotini according to the directions on the box.
2. Meanwhile, saute the ham & garlic in oil & butter for 3 minutes, then add the last 4 ingredients & saute 3 minutes longer.
3. Toss the ham/raisin mixture with the drained, hot pasta.
4. If desired, top with grated Parmesan cheese.

Servings: 4

Source: Food.com
By Bergy

Ingredients:
1/4 cup toasted pine nuts
3/4 lb green kale , washed, stems removed, and shredded
2 teaspoons olive oil
2 cups water
4 garlic cloves , minced
1/3 cup raisins
salt & pepper

Prep Time: 10 mins
Cook Time: 10 min
Total Time: 20 mins

Directions:
1. To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes, be careful they burn easily.
2. Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes of until the kale is just tender, drain& set aside.
3. Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds.
4. The raisins should be glossy and slightly puffed.
5. Add kale, stir, season and saute until heated through.
6. Garnish with the pine nuts and serve.

Servings: 2-3

Source: Food.com
By damienducks

Ingredients:
1 1/2 lbs venison , cut into 1-inch cubes (or beef)
3 teaspoons olive oil , divided
1 teaspoon ground coriander
1/2 teaspoon cumin
1 teaspoon ground ginger
1 pinch saffron (as much as you'd like)
1 onion , sliced vertically
1 garlic clove , minced
1 3/4 cups vegetable stock
1 cinnamon stick
1/2 cup golden raisin
2/3 cup dried mango , chopped
1 teaspoon harissa (may also use berbere spice mix)

Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins

Directions:
1. Combine 2 teaspoons olive oil with coriander, cumin, and ginger in medium bowl. Add meat and toss to coat well.
2. Heat remaining 1 teaspoons olive oil in skillet over med. high heat. Brown meat on all sides; place in crock pot. (I use a 2.5-3 quart crock -- if yours is a different size you may want to adjust the recipe accordingly).
3. Add onions and garlic to skillet and sauté 3-4 minutes, just till they start to brown.
4. Add veggie stock to onion mixture in skillet and bring to boil. Remove from heat and add to crock pot.
5. Add cinnamon stick and cook 5 hours on LOW.
6. After 5 hours, stir stew and add raisins, mango, and harissa.
7. Cook an additional 2-3 hours. Serve over couscous or rice, or with spongy bread.

Servings: 4

Source: Adapted from allrecipes.com
By: GRANNYLORETTA 

Ingredients:
3 tablespoons low fat butter
1 1/2 cups uncooked long grain white rice
1 chopped onion
1 cup chopped carrot
1 cup golden raisins
3 cups chicken broth
3/4 cup uncooked wild rice
2 cups frozen green peas
1 (4 ounce) jar diced pimento peppers, drained
1 cup cashews
1 teaspoon salt
ground black pepper to taste

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Directions:
1. Melt margarine in a large saucepan over medium-high heat. Saute the long grain rice, onion, carrot and raisins for 3 to 5 minutes or until onion is tender. Pour in the broth and bring to a boil. Reduce heat to low, cover pan and simmer for 20 to 25 minutes.
2. Meanwhile, in a saucepan bring 1 1/2 cups salted water to a boil. Add wild rice, reduce heat, cover and simmer for 45 minutes. Drain and set aside.
3. When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.

Servings: 12

Source: Adapted allrecipes.com
By: Ali Lowell 

Ingredients:
2 (6 ounce) packages fresh baby spinach
1 medium apple, chopped
1/4 cup raisins
2 tablespoons chopped peanuts
2 tablespoons olive oil
1 tablespoon agave syrup
1 tablespoon cider vinegar
1 tablespoon chutney
3/4 teaspoon curry powder
1/4 teaspoon salt

Prep Time: 15 mins
Total Time: 15 mins

Directions:
In a large bowl, combine the spinach, apple, raisins and peanuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.

Servings: 6