Heat the oil in a heavy saucepan and sauté the onions for 2 to 3 minutes. Add the rice and sauté for another 2 to 3 minutes. Add the water, sea salt, blanched almonds, cherries, cranberries, raisins, curry powder, cumin, and cinnamon. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 1 hour. Remove the cover and mix in the parsley before placing in a serving bowl.
Per serving - 366 calories, 9 g fat (22% calories from fat), 6 g protein, 69 g carbohydrate, 6 g fiber, 0 mg cholesterol, 91 mg sodium
