Veggie Pilaf with Pine Nuts |
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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Brown rice with carrots and fresh rosemary is combined with toasted pine nuts, green peas, and garlic for a colorful and hearty side dish. Ingredients:
1 (8.25 ounce) can del monte® sliced carrots, drained |
1 1/4 cups water |
3/4 cup instant brown rice |
1 1/2 teaspoons chopped fresh rosemary |
1 (8.5 ounce) can del monte® sweet peas, drained |
1/2 cup pine nuts or slivered almonds, toasted |
2 medium garlic cloves, minced |
2 teaspoons extra-virgin olive oil |
1/2 teaspoon salt |
Directions:
1. Combine carrots, water, rice, and rosemary in a medium saucepan. Bring to a boil, reduce heat, cover and simmer 10 to 12 minutes or until water is absorbed.
2. Remove from heat. Stir in the remaining ingredients.
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