Curried Brown Rice Pilaf With Walnuts

Ingredients

• Serving size: 1/2 cup

• Preparation time: 10 minutes

• Cooking time: 1 hour (including toasting walnuts)

• 1/3 cup walnuts

• 2 tsp. olive oil

• 2 garlic cloves, minced

• 1/2 medium diced red pepper

• 1 cup diced onion

• 1 tsp. curry powder

• 1/4 tsp. ground cumin

• 1 1/2 cups boiling reduced-sodium, low-fat chicken broth

• Salt and pepper to taste

• 1/4 cup diced dried apricots

• 1/4 cup minced parsley

Directions

1. In a large skillet over medium heat, toast the walnuts for aout 4 or 5 minutes until lightly browned. Remove from the skillet and set aside.

2. Heat the oil in the same skillet over medium-high heat. Add the garlic, red pepper, and onion and saute for about 1 minute.

3. 3.Add in the broth, salt, and pepper and bring to a boil. Cover and reduce the heat to low and simmer for 40 to 45 minutes or until rice is tender. Add in the reserved walnuts, apricots, and parsley.