Ingredients
2 cups water1 cup uncooked brown rice1/2 teaspoon dried basil2 tablespoons olive oil2 medium carrots, cut into matchsticks1 medium onion, chopped8 green onions, cut into 1-inch pieces1/2 cup raisins2-1/2 cups frozen peas (about 10 ounces)1 teaspoon salt1 cup pecan halves, toasted
Preparation
In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes.
In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.
