Curried Brown Rice with Pumpkin Seeds, Apricots and Spinach

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

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