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Rice Pilaf With Carrots
1 tablespoon oil
2 cups uncooked basmati rice
1/4 cup chopped onion
2 cloves garlic -- minced
4 cups low salt chicken broth |
1/2 teaspoon salt
1 cup finely chopped carrot
1/2 cup chopped green onions
3 tablespoons pine nuts -- toasted |
Heat oil in a medium saucepan over medium high heat. Add
rice and onion; sauté 2 minutes. Add the garlic; sauté 1
minute. Add broth and salt; bring to a boil. Cover, reduce heat, and simmer
7 minutes. Stir in carrot; cover and cook an additional 7 minutes or until
liquid is absorbed.
Remove from heat; stir in remaining ingredients. Let
stand, covered, 5 minutes; fluff with fork.
Yield: 7 servings (serving size: 1 cup).
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