SPICY PINEAPPLE-NUT RICE Vegetarian Dish - Regina Campbell

3/4 cup raw brown rice, cooked according to instructions ( put in some wild rice if you want)
½ cup slivered almonds
8 oz pineapple tidbits (canned, but fresh pineapple is better)
2 tsp. peanut oil
1 1/3 cup shredded carrots (use medium part of grater)
3 tbsp. currants, raisins, currants or dried cranberries
2 - 2 ½ tbsp. shoyu
1 tsp. curry powder
pinch of good paprika
pinch of freshly grated nutmeg

Saute the pineapple in the oil over low to moderate heat for 3 - 4 minutes ( a little longer if using fresh pineapple). Add carrots and currants and continue to cook for another 5 minutes. Add cooked rice and toss. Add seasonings to taste. Watch for too much salt or too much curry taste. Other seasonings can be used. Serve right away.