Carrot and Rice Pilaf

[Guest guest]

Carrot and Rice Pilaf

 

2 tsp. extra virgin olive oil

2 tsp. finely chopped garlic

2 cups brown rice

3 - 4 cups chicken-style broth

1 lb. carrots, cleaned and cut in 1/2 " pieces

1/3 cup golden raisins

1/2 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. crushed fennel seeds

2 - 3 scallions, sliced thin

3 Tbsp. slivered almonds

 

Saute garlic in oil but do not let it brown. Stir in rice, the add all

ingredients except nuts. Bring to boil then turn heat down to simmer, cover

and cook for about 45 minutes, checking to make sure pan

doesn't go dry. You may have to add a little more water. Stir in slivered

almonds and serve.