Ingredients
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2 cups water
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1 cup uncooked brown rice
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1/2 teaspoon dried basil
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2 medium carrots, scrubbed and cut into thin 1 inch strips
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1 cup chopped onion
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9 green onions, cut into 1 inch strips
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1/2 cup raisins
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2 tablespoons olive oil
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1 (10 ounce) package frozen peas, thawed
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1 teaspoon salt
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1 cup pecan halves, toasted
Instructions
- In a medium size saucepan, bring the water to a boil.
- Add the rice and basil stirring well.
- Reduce heat to low; cover and simmer for 45 minutes or until rice is tender and the water has been absorbed.
- In a large non-stick skillet, stir-fry the carrots, onion, and green onions in hot oil for 5-7 minutes or until vegetables are lightly browned.
- Add peas and salt; cook for 1 minute or until vegetables are tender.
- Stir in pecans, raisins and rice; heat through.
- Please note: If serving as a main dish the serving size yield will be less.