Curried Brown Rice with Pumpkin Seeds, Apricots and Spinach

Ingredients

• 1 cup brown rice, short grain, uncooked
• 1 tablespoon olive oil — or cooking oil of choice
• 2 cloves garlic cloves, chopped
• 1 medium red onion, peeled and finely chopped
• 1 tablespoon curry powder
• 2 cups low-sodium vegetable broth — or low-sodium chicken broth
• 1 cup dried apricots, chopped
• 2 cups fresh spinach, chopped
• 1/2 cup pumpkin seeds toasted (pepitas)
• salt & pepper — optional, to taste

Method

1. Wash hands with soap and water.
2. Rinse the rice well.
3. Heat the oil over medium heat in a large heavy saucepan.
4. Add the onions and garlic and cook for 3 to 4 minutes, then stir in the curry powder.
5. Add the rice and broth and bring to a boil over high heat.
6. Reduce the heat, cover and simmer for 30 to 45 minutes until the liquid is absorbed.
7. Remove from heat and stir in the apricots and spinach.
8. Replace cover and let sit for 10 minutes.
9. Add the pumpkin seeds, salt, pepper (and more curry if desired) and fluff with a fork.
10. Serve immediately.