Vegetable Brown Rice

2 cups water
1 cup uncooked brown rice
1/2 teaspoon dried basil
2 medium carrots, peeled 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 package (10 ounces) frozen peas, thawed
1 teapoon salt
1 cup pecans halves, toasted

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.

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 for 1 minute or until vegetables are tender. Stir in pecans and rice; heat through.

Yield: 9 servings