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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 9 |
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Recipe found in Carolina Country. Ingredients:
2 c water |
1 c uncooked brown rice |
1/2 t dried basil |
2 medium carrots, peeled and cut into thin 1-inch strips |
1 c chopped onion |
9 green onions, cut into 1-inch strips |
1/2 c raisins |
2 t olive oil |
1 - 10 oz pk frozen peas, thawed |
1 t salt |
1 c pecans halves, toasted |
Directions:
1. In a small saucepan, bring water to a boil.
2. Stir in rice and basil.
3. Reduce heat to medium-low; cover and simmer for 30–35 minutes or until rice is tender and water is absorbed.
4. In a large nonstick skillet, stir-fry the carrots, onion, green onions and raisins in hot oil for 5–7 minutes or until vegetables are lightly browned.
5. Add the peas and salt.
6. Cook for 1 minute or until vegetables are tender.
7. Stir in pecans and rice; heat through.
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