Recipe: Rice Pilaf with Carrots and Toasted Pine Nuts

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; saute 2 minutes. Add the garlic; saute 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.

Makes 7 servings (serving size: 1 cup)
Source: Cooking Light magazine, July/August 1995