Curried Rice Pilaf

adapted from a recipe in the Penzey's Spices catalog

2-3 tsp canola oil
1 small onion, diced
1 large carrot, peeled & diced
0.5 tsp whole brown mustard seeds
1 tsp brown sugar
0.5 tsp turmeric
2 tsp curry powder
0.25 tsp paprika
0.25 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp black pepper
1/2 tsp cumin seeds
1 cup basmati rice
1/4 cup slivered almonds
2 cups veggie broth

Sauté onions and carrots in oil on medium heat until soft -- about 5 minutes. Add mustard seeds and cook until they begin to pop. Add brown sugar and remaining spices. Stir fry for a few minutes, then stir in rice. Add nuts and broth and bring to a boil. Cover and reduce heat to simmer. Cook 20 minutes or until liquid is gone. Fluff and serve.