Curried Brown Rice with Pumpkin Seeds, Apricots and Spinach

60 min · Serves 4

From USDA MyPlate Kitchen

What goes in

• 1 cupbrown rice, short grain, uncooked
• 14.8 mlolive oil
• 2garlic cloves, chopped
• 1red onion, chopped
• 14.8 mlcurry powder
• 2 cupslow-sodium vegetable broth
• 1 cupdried apricots, chopped
• 2 cupsfresh spinach, chopped
• ½ cuppumpkin seeds, toasted
• salt & pepper (optional)

How to cook it

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.

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