MIDDLE EASTERN STYLE LENTILS AND RICE

2 cans (14 1/2 oz. each) College Inn Garden Vegetable Broth
1/2 cup lentils
4 green onions, chopped
1/2 tsp. ground allspice
1/4 tsp. nutmeg
3/4 cup long-grain rice
1/2 cup chopped dried apricots
1/3 cup dried currants or raisins

In 3-quart saucepan, heat broth, lentils, green onions, allspice and nutmeg to a boil. Stir in rice; return to a boil. Reduce heat to low; cover and cook for 25 minutes.

Stir in apricots and currants; cook 10 minutes more or until rice and lentils are tender.

Servings: 4
Source: Heinz