1. Melt margarine in a saucepan over medium heat. Add onion and garlic; sauté 5 minutes. Add rice and curry powder; cook, stirring constantly, 1 minute. Add salt, broth, and water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in parsley, lemon rind, and lemon juice. Cover and let stand 10 minutes; fluff with a fork.