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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 9 |
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This recipe comes for August/September 2004 Light & Tasty. It makes a wonderful side dish or with all the veggies and nuts it can stand alone as a light main dish. Ingredients:
2 cups water |
1 cup uncooked brown rice |
1/2 teaspoon dried basil |
2 medium carrots, scrubbed and cut into thin 1 inch strips |
1 cup chopped onion |
9 green onions, cut into 1 inch strips |
1/2 cup raisins |
2 tablespoons olive oil |
1 (10 ounce) package frozen peas, thawed |
1 teaspoon salt |
1 cup pecan halves, toasted |
Directions:
1. In a medium size saucepan, bring the water to a boil.
2. Add the rice and basil stirring well.
3. Reduce heat to low; cover and simmer for 45 minutes or until rice is tender and the water has been absorbed.
4. In a large non-stick skillet, stir-fry the carrots, onion, and green onions in hot oil for 5-7 minutes or until vegetables are lightly browned.
5. Add peas and salt; cook for 1 minute or until vegetables are tender.
6. Stir in pecans, raisins and rice; heat through.
7. Please note: If serving as a main dish the serving size yield will be less.
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