• Cook brown rice according to package directions. Fluff with fork; set aside.
• Heat oil in skillet set over medium heat; sauté onion, garlic and ginger for 3 to 4 minutes or until golden. Stir in cumin, coriander, cinnamon, turmeric, salt and pepper; cook for 1 minute.
• Add brown rice, pesto, currants and almonds; cook until heated through. Stir in parsley and sprinkle with lemon zest.

Tip: Use cooked quinoa or another gluten-free grain in place of rice if desired.