Curried Brown Rice with Pumpkin Seeds, Apricots and Spinach

Ingredients

• 1 cup Brown rice, short grain, uncooked
• 1 tbsp Olive oil or cooking oil of choice
• 2 piece(s) Garlic, chopped
• 1 piece(s) Red onion, peeled and finely chopped
• 1 tsp Curry powder
• 2 cups Low-sodium vegetable broth, or low-sodium chicken broth
• 1 tbsp Dried apricots, chopped
• 2 cup Fresh spinach, chopped
• 1/2 cup Pumpkin seeds toasted, pepitas
• 1/4 tsp Salt & pepper

Instructions

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

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