2 tablespoons butter or margarine
1 1/2 cups uncooked rice
1/2 teaspoon salt
2 cups apple juice
1 cup cranberry juice
2 tablespoons fresh lemon juice
1/4 cup dried cranberries
2 teaspoons light-brown sugar
1/2 to 1 teaspoon curry powder, or to taste (optional)
2 small tart apples, peeled, cored and chopped
1/2 cup chopped scallions

In a medium saucepan, melt the butter over medium heat. Add the rice and salt; stir to coat. Add the 3 juices, the cranberries, brown sugar and curry powder. Bring to a boil, reduce heat and for simmer 20 minutes or until rice is tender. Just before serving, stir in the apples and scallions.

Makes 8 servings.