Heat the oil in saucepan and sauté onions for 2 to 3 minutes. Add rice and sauté for another 2 to 3 minutes. Add water, sea salt, blanched almonds, cherries, cranberries, raisins, curry powder, cumin, and cinnamon. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 1 hour. Remove the cover and mix in parsley before serving.
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
