Loaded with carrots, onions and peas, this rice makes a terrific side dish, but it can even stand on its own as a light main course. Raisins offer a slight sweetness, and pecans add a little crunch. --Denith Hull of Bethany, Oklahoma
Vegetable Brown Rice
Ingredients
- 2 cups water
- 1 cup uncooked brown rice
- 1/2 teaspoon dried basil
- 2 tablespoons olive oil
- 2 medium carrots, cut into matchsticks
- 1 medium onion, chopped
- 8 green onions, cut into 1-inch pieces
- 1/2 cup raisins
- 2-1/2 cups frozen peas (about 10 ounces)
- 1 teaspoon salt
- 1 cup pecan halves, toasted
Directions
- 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.
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