Vegetable Brown Rice

side dishes

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Servings: 9 servings

Ingredients

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.