Instructions: Cook the rice according to package directions.

Meanwhile, place the carrots in a baking dish, drizzle with oil and toss to coat. Cover and roast, stirring them twice, until easily pierced with a fork or the tip of a knife, about 25 minutes, depending on the thickness. Remove from the oven; set aside to cool slightly.

In a large pot over low heat, combine the cooked rice, broth, curry powder, apricots and, if desired, the nuts and stir until mixed. Heat until warm throughout. Transfer to a serving dish, top with the carrots and serve immediately.

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