Simple, yet sensational recipes

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Apricot Carrot Casserole

18 dried apricots (sulfured), preferably light in color, coarsely chopped

2 cups boiling water

8 medium carrots, scrubbed well and chopped into 1-inch pieces

1 cup arborio rice

2 cups regular or low-fat coconut milk

½ cup raw, unsalted shelled pistachios

½ cup old-fashioned rolled oats (do not use quick-cooking or instant)

¼ cup desiccated (dried, unsweetened) coconut

1 tablespoon olive oil

1 tablespoon maple syrup

1-inch piece peeled fresh ginger root, grated

2 large eggs

Juice of 1 lemon

2 tablespoons molasses, preferably blackstrap

1 tablespoon liquefied coconut oil (may substitute safflower or hazelnut oil)

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

½ teaspoon ground turmeric

Pinch freshly grated nutmeg

1½ teaspoons sea salt

¼ teaspoon freshly ground black pepper

Preheat the oven to 400 degrees. Have a deep, 2-quart casserole or baking dish at hand.

Place the apricots in a heatproof bowl. Pour 1½ cups of the boiling water over them; let sit for about 20 minutes, then transfer the rehydrated fruit and its liquid to a blender.

The roasted carrots and apricot puree can be assembled and refrigerated (without the topping) several days in advance. The casserole thickens as it cools; if you plan to reheat it, stir in some water or more coconut milk to loosen it up.

Meanwhile, spread the carrots on a rimmed baking sheet; roast for 20 minutes or until tender. Let cool for 10 minutes, then add to the blender. (You're not pureeing quite yet.) Leave the oven on.

Combine the rice and the remaining 1½ cup of boiling water in a medium saucepan over medium-high heat; cook, uncovered, stirring a few times, until the water has been absorbed.

Stir in the coconut milk ½ cup at a time, letting the mixture return to a boil after each addition and stirring constantly to avoid scorching. Once all the coconut milk is added and absorbed, remove the pan from the heat.

Grease the casserole or baking dish with cooking oil spray. Toss the pistachios, oats and coconut together with the olive oil and maple syrup in a medium bowl until evenly coated.

Add the ginger, eggs, lemon juice, molasses, coconut oil, cinnamon, cardamom, turmeric, nutmeg, salt and pepper to the apricots and carrots in the blender; puree until smooth. Stir that mixture into the rice in the saucepan, then pour into the casserole or baking dish, spreading it evenly. Bake for about 40 minutes or just until set.

Remove from the oven just long enough to scatter the pistachio mixture evenly over the top. Return to the oven and bake for 5 minutes.

Serve warm.

Makes 8 to 10 servings

Nutrition | Per serving (based on 10, using low-fat coconut milk): 290 calories, 7 g protein, 39 g carbohydrates, 12 g fat, 6 g saturated fat, 35 mg cholesterol, 400 mg sodium, 4 g dietary fiber, 13 g sugar

Adapted from "Nutrition Stripped: 100 Whole Food Recipes Made Deliciously Simple," by McKel Hill (William Morrow, 2016).