2 (3.5 oz.) 10 minute boil in bag rice (brown or white)
6 c. water
1 (16 oz.) can red kidney beans
1 (10 1/2 oz.) can chick peas
2 carrots, shredded
Frozen or diced chopped onion
1 tbsp. parsley flakes
1/4 c. currants
1 tbsp. curry powder
1 tsp. minced garlic
2 tbsp. oil
1/4 tsp. pumpkin pie spice
1/4 tsp. pepper

Bring water to boil in a covered 2 quart saucepan. Submerge rice bags and boil uncovered 7 minutes. Remove pot from stove and let rice stand in water.

Meanwhile heat oil in Dutch oven over medium heat. Add remaining ingredients (except kidney beans and chick peas) and cook 4 minutes or until vegetables are almost tender. Add beans and chicken peas; heat about 2 minutes longer until heated through.

Remove rice bags from water, cut open and stir into vegetable mixture. Makes about 8 cups (4 servings). 1, 044 mg sodium, 485 calories, 11 g protein, 85 g carbohydrates, 0 mg cholesterol, 8 gr fat.