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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. -Denith Hull of Bethany, Oklahoma Ingredients:
2 cups water |
1 cup uncooked brown rice |
1/2 teaspoon dried basil |
2 medium carrots, 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 package (10 ounces) frozen peas, thawed |
1 teaspoon salt |
1 cup pecan halves, toasted |
Directions:
1. In a small saucepan, bring water to a boil. Stir in rice and basil. Reduce heat to medium-low; cover and simmer for 30-35 minutes or until rice is tender and water is absorbed. fluff with a fork.
2. Meanwhile, 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. Add the peas and salt; cook 1 minute longer or until vegetables are tender. Stir in pecans and rice; heat through. Yield: 9 servings.
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