Brown Rice Curry

1 medium onion, sliced vertically (not in rings)
2 garlic cloves, minced
1 can (13-3/4 oz) low-sodium chicken broth
1 C brown rice, raw
1 T curry powder
1 tsp dry mustard
1 tsp ground thyme
1 C finely diced carrots
1/2 C thinly sliced celery
1/3 C raisins
1 lb fresh spinach, stems removed

In a 3-qt saucepan, sauté onion and garlic in 1/4 C broth. To the remaining broth, add water to make 2-2/3 C liquid. Pour over onion and bring to a boil.

Add rice, curry powder, mustard, and thyme. Reduce heat and simmer, covered tightly, for 40 minutes. Add carrots, celery, raisins, and spinach. Simmer, covered, until carrots are cooked and all liquid is absorbed, about 10 to 15 minutes.